Viennese Fingers recipe
information
PREPARATION 15 minutes, BAKING 10-12 minutes, Wholemeal flour and nuts makes
these fingers higher in fibre than traditional Viennese biscuits. 100 calories each
ingredients
100 g (4 oz) polyunsaturated margarine
25 g (1 oz) light muscovado sugar
a few drops of vanilla essence
50 g (2 oz) plain wholemeal flour
50 g (2 oz) plain flour
1.25 ml (1/4 tsp) baking powder
60 g (2 1/2 oz) unsweetened plain carob bar
15 g (1/2 oz) chopped nuts, toasted
25 g (1 oz) light muscovado sugar
a few drops of vanilla essence
50 g (2 oz) plain wholemeal flour
50 g (2 oz) plain flour
1.25 ml (1/4 tsp) baking powder
60 g (2 1/2 oz) unsweetened plain carob bar
15 g (1/2 oz) chopped nuts, toasted
method
1. Lightly grease a baking sheet and set aside. Cream the margarine and sugar together until soft and fluffy. Stir in the vanilla essence, flours and baking powder and mix well, until thoroughly combined.
2. Place me mixture in a piping bag fitted with a large star tube and pipe into 15 fingers, about 7.5cm (3 inches) long, on the baking sheet.
3. Bake at 190°C (375°F) mark 5 for 10 - 12 minutes, until lightly browned and cooked. Cool on a wire rack.
4, Break the carob bar into a heatproof bowl, place over a saucepan of simmering water and melt the carob, stirring occasionally, until smooth.
5. Dip the ends of the biscuits in melted carob and sprinkle both ends of each biscuit with chopped toasted nuts. Leave to set on greaseproof paper.
2. Place me mixture in a piping bag fitted with a large star tube and pipe into 15 fingers, about 7.5cm (3 inches) long, on the baking sheet.
3. Bake at 190°C (375°F) mark 5 for 10 - 12 minutes, until lightly browned and cooked. Cool on a wire rack.
4, Break the carob bar into a heatproof bowl, place over a saucepan of simmering water and melt the carob, stirring occasionally, until smooth.
5. Dip the ends of the biscuits in melted carob and sprinkle both ends of each biscuit with chopped toasted nuts. Leave to set on greaseproof paper.
serving amount
makes 15
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