Cherry Bakewell Viennese Fingers

Cherry Bakewell Viennese Fingers

By March 28, 2018

Cherry Bakewell Viennese Fingers

We would like to thank Jaqueline Heaton - @thebakingnanna1 on Twitter for her Cherry Bakewell Viennese Fingers recipe.

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

Ingredients

Instructions

Cherry Bakewell Viennese Fingers

1. Pre heat oven to 150 C, 300F, Gas mark 2.

2. Whisk butter and Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar (or any flavour of your choice) together until 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 minutes 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 Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar (or any flavour of your choice) together. 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 put a blob of buttercream on the chocolate end and a cherry.

Here's the link to the YouTube for this recipe.

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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