Sunday September 03 2017, 12.01am, The Sunday Times. Ingredients (12 – 15 fingers) Soft margarine: 175g; Caster sugar: 50g; Self-raising flour: 175g; Vanilla essence: drops; Chocolate spread: 100g; Milk chocolate: 120g ; Icing sugar: to dust; Getting everything ready. This biscuits recipe is for viennese finger biscuits. Perfect to serve with desserts. Bake at 180°C (160°C fan) mark 4 for 12-15min until biscuits look pale golden and feel firm. Mary Berry’s viennese fingers. They are light, crisp and buttery and they just melt when you eat them. If looking for a recipe for how to make biscuits, these easy to bake biscuits will be ideal. This Viennese finger recipe gives you melt in the mouth sandwich biscuits with a rich chocolate filling. 01 Heat the oven to 140C (non-fan 160C). Or make fingers by piping in zigzags, about 10cm (4in) in length. These Viennese Finger Sandwich Biscuits are so easy to pop into your mouth! Push the boat out with these melt-in-the-mouth biscuits filled with homemade jam and vanilla buttercream. STUART WEST . Makes 12. Mary Berry. Leave to cool completely on tray. https://www.irishtimes.com/.../viennese-fingers-recipe-1.3468301 https://thegreatbritishbakeoff.co.uk/recipes/all/mary-berry-viennese-whirls

viennese finger biscuits recipe

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