Viennese Fingers

Instructions

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.