If I were to rank my top biscuits of all time, Viennese fingers would sit firmly in my top three. There’s not too much going on: just a good, buttery crumb, melt-in-the-mouth texture and chocolate-dipped ends, which are a must. While they’re pretty straightforward to make, issues often arise when it’s time to pipe the dough, and it can be tricky to strike a balance between a consistency that has enough butter but still holds its shape once baked. I find that the addition of a little milk helps make it more pipeable, as does using a large, open-star nozzle to avoid cramped hands and burst piping bags.

Viennese fingers

Prep 5 min
Chill 15 min
Cook 40 min
Makes 10

130g very soft salted butter
50g icing sugar
½ tsp vanilla extract
170g plain flour
2 tsp custard powder
1 tsp milk
70g milk chocolate

Heat the oven to 180C (160C fan)/350F/gas 4, and line a large baking tray with greaseproof paper. Put the soft butter, icing sugar and vanilla in a bowl and beat with an electric whisk for three to four minutes, until very pale and creamy.

Add the flour and custard powder, then mix to make a smooth dough. Mix in the milk, then spoon the dough into a piping bag fitted with a large open-star nozzle (I use Wilton 8B).

Pipe 10 finger-shaped biscuits on to the lined tray, then chill for 15 minutes. Take out of the fridge, then bake for 18-22 minutes, until the biscuits are lightly browned. Leave them to cool completely on the tray.

Meanwhile, melt the chocolate in short bursts in a microwave or heatproof bowl set over, but not touching, a pan of simmering water. Dip each end of the biscuits into the chocolate, then place on a rack to firm up before serving.