Light, melt-in-the-mouth biscuits filled with apricot jam and dipped in dark chocolate. Perfect with a cup of tea and we bet you can't stop at just one!
- 175g butter
- 60g icing sugar
- Grated rind of 1 orange
- 125g plain flour
- 60g cornflour
- 2tbsp apricot jam
- 90g plain chocolate
- Piping bag fitted with 1cm fluted nozzle
- Baking sheet, lined with Bakewell paper
Cream the butter and icing sugar with the orange rind until light and fluffy.
Sift in the flour and cornflour and beat well.
Set the oven to gas mark 4 or 180°C. Put the mixture in the piping bag and pipe 24 fingers, 7.5cm long.
Bake for 15 mins. Transfer to a wire rack to cool.
Sandwich the fingers into pairs with jam.
Melt the chocolate in a bowl over a pan of hot water. Dip both ends of fingers in chocolate and put on Bakewell paper to set.
Top tip for making Viennese fingers
After covering the ends in chocolate, you could also dip them in finely chopped pistachios.