Cherry Bakewell Viennese Fingers

Cherry Bakewell Viennese Fingers

By March 28, 2018

We would like to thank Jaqueline Heaton - @thebakingnanna1 on Twitter who gave us this recipe

  • Prep Time : 30 minutes
  • Cook Time : 15 minutes
  • Yield : 7
  • Allergens :

Ingredients

Instructions

  1. pre heat oven to 150 fan.
  2. Whisk butter and icing sugar together till well combined.
  3. Sift in flour,cornflour and baking powder and fold together.
  4. Line two baking trays with baking paper and using a large open star nozzle pipe 14 fingers onto the trays (I use my index finger as a guide for the length)
  5. Bake the biscuits for 12 to 14 mins then let them cool on the tray.
  6. Once cooled melt the chocolate and dip the ends of 7 of the biscuits and leave to set.
  7. Next make your buttercream by whisking up the butter and icing sugar together and pipe a ribbon down the other 7 biscuits and place a chocolate dipped one on the top of each of them.
  8. To finish off pop a blob of buttercream on the chocolate end and a cherry.

Credits:Jaqueline Heaton - @thebakingnanna1 on Twitter

We would like to thank Jaqueline Heaton - @thebakingnanna1 on Twitter who gave us this recipe
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