Viennese Fingers

These are easy to make and taste DIVINE! They melt in the mouth and they make great presents for teachers at the end of term. You can put a handful in a little cellophane bag, tie it up with some gift ribbon and voilĂ , one individual present at less cost than a box of chocs and which will be much more appreciated because it’s homemade. That’s a win as far as I’m concerned! Alternatively… you could make a batch for your beloved on Valentine’s Day.

Viennese fingers cooling off

Viennese fingers cooling off

Recipe: Viennese Fingers


  • 8oz / 250g Pure Sunflower Spread
  • 2oz / 60g icing sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 8oz / 250g plain flour
  • pinch of salt
  • 1/2oz / 15g pistachio nuts, skinned and chopped (optional)
  • 2oz / 60g Kinnerton’s chocolate, smashed up into little pieces (I whack the sealed packet on the edge of the worktop: emotionally satisfying and very effective!)


  1. Preheat the oven to Gas 4 / 180C / 350F
  2. Line several baking trays with silicone paper.
  3. Fit a piping bag with a 1cm / 1/2″ ten point star nozzle.
  4. Using a hand-held electric mixer, beat the Pure spread with the icing sugar until the mixture is very light and creamy.
  5. Beat in the vanilla extract.
  6. Sift the flour and the salt into the bowl and beat it in with a wooden spoon. You will end up with a soft dough.
  7. Spoon it into the piping bag and twist the top round to keep the mixture in the bag when you squeeze it. Don’t over-fill the bag or you’ll end up wearing the mixture instead of having it on the trays! You need about a third of the bag left empty so that you have something solid to hang on to. Otherwise, the mixture squirts out in all directions. You can always put some more in the bag when you run out.
  8. Pipe strips of mixture about 21/2″ / 6cm long, cutting off the strips at the nozzle with a sharp knife.
  9. If you wish to use the pistachio nuts, this is when you sprinkle them on the strips of mixture.
  10. Bake in the oven for 20-25 minutes until they are pale gold. Don’t over-bake them or you will spoil the melt-in-the-mouth texture.
  11. Leave them to cool on their trays for a few minutes, then put them onto wire racks to cool completely.
  12. While they cool, put the chocolate in a glass bowl placed over a pan of boiling water. Be very careful that the bottom of the bowl stays clear of the water or your chocolate will be spoiled.
  13. When the chocolate is completely smooth, dip both ends of each biscuit into the chocolate. Put them back on the silicone paper to cool and set.

Quick Notes

The number of biscuits you get out will vary from batch to batch depending on how enthusiastic you are when you are piping.

Preparation time (duration): 10 minutes

Cooking time (duration): 20-25 minutes

Diet type: Dairy-free

Number of servings (yield): 24(ish)

Meal type: snack

Microformatting by hRecipe.

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