3/23/2023 0 Comments Vienna fingers cookies![]() ![]() I think a little chocolate brings a delicious decadence to the bake, while also making them easier to hold and eat.įor best dipping, make sure the chocolate is super-runny and the bowl is small but higher-sided, so that the chocolate is deep enough for an easy covering. Whether you dip your Viennese Fingers in chocolate one end, both ends or not at all is up to you. Any rough-handling will ensure your efforts towards gluten free Viennese Fingers perfection are destroyed in an instant. They are delicate morsels and designed to be so. It probably goes without saying that Viennese biscuits (whether fingers, whirls or any other shape) need to be handled with kid-gloves. The biscuits will still be too soft to handle when they come out of the oven and need to be properly cold before dipping. ![]() Like many other biscuits, it is important to let Viennese Fingers cool completely on the trays before attempting to move them. And switch the trays round part way through the bake for even cooking. If the oven is properly hot, it will allow the fingers to quickly bake and set their shape.Įqually, keep a close eye on them to ensure they don’t burn. An oven that is just ‘warm’ will instantly kill the biscuits by causing them to melt into mush. It is essential that the piped gluten free Viennese Finger dough gets put into a fully pre-heated oven. Simply put the whole baking tray in the fridge (make sure it will fit before piping) for about 30 minutes while the oven is pre-heating. Although I’ve managed successful Viennese Fingers using un-chilled dough, it helps (as with any biscuit or cookie that needs to hold shape) to ensure the dough is extra firm before popping in the oven. Chill the dough before bakingįor best results, it is always a good idea to chill the dough before baking, especially if you have a warm climate or kitchen. And… Piping onto a good quality non-stick baking parchment/paper supports removal once baked. I find that using a grippy piping bag (rather than the shiny smooth variety) also helps to get the piping right. ![]() If the dough feels too stiff, gently massage it in the piping bag to soften slightly. However you choose to pipe Viennese biscuit dough, a wider nozzle tip is crucial. This may be an entirely straight-forward process, or the dough may feel too stiff to pipe into anything but unsightly blobs. Stork baking block is my ‘go to’ alternative, because it ensures a reasonably buttery flavour as well as texture. Not using a butter block will likely result in Viennese biscuit puddles.Įqually, if making gluten free-dairy free Viennese Fingers, be sure to use a good block butter alternative that closely mimics the properties of a dairy butter. It has entirely different properties to the tubbed ‘spreadable’ variety. Butter and Dairy Free ‘butter’įor dairy biscuits, be sure to use a butter block. The recipe has been carefully crafted to ensure that it works as well as possible for the gluten free community. ![]() In order to ensure that you have the best chance of success in making great Viennese Fingers, follow the recipe closely… No deviations. They are set out in stone to avoid a melted puddle of baked crumbs that wreak havoc on your baking esteem. But like any Viennese Biscuits, they require sticking to a few very hard and fast rules. Viennese Fingers look simple enough to make. How to make Gluten Free Viennese Fingers – Essential Information
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