Look’s like the rainy season’s here again, with the seemingly endless downpour from yesternight till now. And the cold weather’s a good excuse to be all snuggled up in bed with a good book in one hand, a cup of warm Milo in another, while a plate of freshly-baked small bites awaits you on the table, yes?
And so today was my first attempt at baking viennese fingers, just enough to satisfy a late afternoon craving.
Aesthetics-wise, the swirls weren’t perfect, since I’ve yet to get my hands on proper piping bag/nozzles. Taste-wise, they turned out yuMMy, not too sweet, but perhaps I ought to have left them in the oven longer, to get them crispier. Will definitely try them again next time, and in a larger quantity, since this only gives 20.
1/3 cup icing sugar
2 egg yolks
1 1/2 tsp vanilla essence
1 cup plain flour
chocolate for melting
1. Preheat oven to 180C.
2. Cream butter and sugar, until light and fluffy. Add in egg yolks and vanilla essence.
3. Fold in flour to the mixture.
4. Pipe the mixture into wavy lengths onto greased tray.
5. Bake 180C for approximately 12mins, or until light brown.
6. Dip half of the biscuit into melted chocolate, and sprinkle with sugar or other decorations as desired.