Vienna

Hello everyone, this is Julia from over the pond with my first blog and recipe.  These Viennese fingers and rosettes are made with a kind of shortbread mixture and are very rich.  I hope you enjoy making them and eating them with a nice cup of tea.

6 oz (1 1/2 sticks) butter
2 oz (1/4 cup) caster (superfine granulated) sugar
6 oz (3/4 cup) self raising flour
Few drops vanilla essence (extract)
Finishing ingredients of your choice (jam, icing, melted chocolate, etc.)

Preheat oven to 160C/320F/gas mark 3.

Cream together the butter and sugar thoroughly; stir in flour and a few drops of vanilla.

Put mixture into a piping bag and pipe fingers about 3 inch long, or rosettes or both onto a baking tray and bake for about 20 mins. When cool sandwich together with jam, chocolate or butter icing. Or dip the ends in melted chocolate.

~JB

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