How To make Viennese Fingers
4 oz Butter
2 oz Caster sugar
1 oz Birds custard powder
3 oz Plain flour
2 oz Plain chocolate
Cream together the butter and the sugar until light and fluffy. Gradually blend in the custard powder and the flour. Using an icing bag fitted with a large star nozzle, pipe out 20 fingers, well apart, on to greased baking sheets. Bake at 350 degrees F., 180 degrees C., Gas Mark 4, for 20 minutes. Leave to cool on a wire rack. Melt the chocolate in a bowl over a pan of hot water. Dip both ends of the Viennese Fingers into the melted chocolate and leave until set. -----
How To make Viennese Fingers's Videos
Viennese Finger Biscuits
Hi Youtubers!
Thanks for joining me today! Here is the most delicious, melt in your mouth, biscuits you can make for your friends and family - Viennese Finger Biscuits! It's a quick and easy recipe to make. Always make sure you have your ingredients measured out before you start, line your baking trays with baking paper and turn your oven on to 180C. Have some fun and enjoy your efforts!
You will need:
INGREDIENTS:
• 500g butter
• 4 Cups of Flour
• 1 Cup cornflour
• 1 Cup Icing sugar
• 10ml Vanilla Essence
• 125ml Sunflower oil
• 300g Dark Chocolate
METHOD:
1. Pre heat the oven to 180C
2. Line 3 – 4 baking trays with baking paper
3. Cut butter into cubes and beat in mixer until soft
4. Add Icing sugar, oil and vanilla essence and beat for 6 – 8 minutes till light and fluffy
5. Add Flour and cornflour and mix into butter mixture with a wooden spoon. (gently mix it – you can also use your hands for this)
6. Half fill a piping bag with the mixture (I us the Ateco 846 star nozzle) and pipe out the finger biscuits onto your baking tray (approximately 4 – 5cm in length).
7. Bake at 180C for 10 – 13 minutes until lightly brown
8. Melt chocolate in microwave (1 minute on full power, stir then another minute on full power). Mix until all chocolate has melted
9. Dip ends of finger biscuits into chocolate and allow to cool
10. Enjoy!
Products used: Large Piping Bag from The Piping Bag Company, South Africa:
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Till next time! Happy Baking :-)
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Viennese Fingers Cookie Recipe | Indian Cooking Recipes | Cook with Anisa | #Recipes
Viennese Fingers Eid Cookies are so popular at Eid time and I always get requests for nice and easy Biscuit recipes. So please do try this one. Bake these in the oven 160c for 10 minutes or till lightly golden. Share the recipe with your friends and family and don't forget to tag me in your pictures.
Ingredients
250g butter
1/2 cup icing sugar
3/4 cup cornflour
3/4 cup custard powder
Approx 1 & half cup plain flour, to make a soft dough.
1 tsp vanilla essence.
Some of you may know as Muslim's, those who can afford to are obliged to pay a certain amount to charity, this is called Zakat.
I normally send this abroad but recently I learnt helping and supporting individuals and communities here in the UK is just as important.
If we think about the bigger picture, If we help those around us, to empower them and to help themselves and also to help others, only then can we expect to thrive, develop and become stronger as a community in contributing to society.
So if you pay Zakat, please join me and donate to the UK through National Zakat Foundation.
You can find more information by visiting
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This video was in collaboration with National Zakat Foundation
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Viennese Whirls
These are a delightfully soft and melt in the mouth biscuit, sandwiched together with buttercream and raspberry jam. They taste so good.
Chapters/ Time Codes:
0:00 Viennese Whirls
1:27 Ingredients
2:27 Make the biscuit batter
5:00 Pipe the biscuit shapes and bake
6:34 Make the butter cream and fill sandwiches
10:24 Taste Test
Recipe:
All the recipes on my blog:
#geoffsbakingblog #moregeoffvideos #geoffcookies
Mary Berry’s Viennese Whirls | #GBBO S07E02 | Biscuits
Mary Berry’s Viennese Whirls recipe is featured as the technical challenge in the Second episode of The Great British Baking Show.
Original Recipe :
I was so inspired by GBBO that I wanted to try all the technical challenge recipes.
GBBO S07E02 - Biscuits - Mary Berry’s Viennese Whirls
For The Jam
--------------------
Raspberries - 200 grams/ 7 oz
Sugar - 250 grams/ 9 oz
For The Biscuits
--------------------------
Unsalted Butter - 250 grams/ 9 oz, very soft
Icing Sugar - 50 grams/ 1¾ oz
Plain Flour - 225 grams/ 8 oz
Cornflour - 25 grams/ 1 oz
For The Filling
----------------------
Unsalted Butter - 100 grams/ 3½ oz, softened
Icing Sugar - 200 grams/ 7 oz, plus extra for dusting
Vanilla Extract - ½ teaspoon
Tender, buttery, melt-in-your-mouth Viennese Whirls!
You asked for it! Now we've got it - Mary Berry's Viennese Whirls on VIDEO!
GET THE FULL RECIPE HERE:
Enjoy these delicious butter cookies slathered with raspberry jam and a light vanilla buttercream filling. Great for holidays, special occasions or just because.
Chocolate Viennese Biscuits · Viennese Cookies · Butter Cookies · Easy Recipe|Ohyoo Cooking
▣ Details in cc subtitles
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❐ Chocolate Viennese Biscuits|Ohyoo Cooking
❐ Laminating nozzle:SANNENG sn7043
❐ Room temperature:26℃|78.8℉
❐ Room Humidity:37%.
❐ Ingredients:
▸ Unsalted butter 100g
▸ Salt 1g
▸ Powdered sugar 42g
▸ Egg white 18g
▸ Cake flour 80g
▸ Cocoa powder 20g
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#VienneseBiscuits
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