Sweet
Viennese Fingers
Serves 15
Share this recipe
Ingredients
175g (6 oz) of Be-Ro Self Raising Flour
175g (6 oz) margarine
50g (2 oz) caster sugar
Few drops of vanilla essence
Filling
Jam
Chocolate
Method
Step One
Heat oven to 160℃, 325℉, Gas Mark 3. Grease a baking tray.
Step Two
Cream fat and sugar very thoroughly, stir in the flour and essence.
Step Three
Place the mixture in a piping bag with a large ‘star’ nozzle and pipe in 7.5 cm (3 inch) lengths on baking tray. Bake for about 20 minutes.
Step Four
When cool, sandwich together with jam and dip ends in melted chocolate.
