Viennese Chocolate Fingers

Classic and classy – these never fail to impress.

Prep/Cooking time – 1 ½ hours
Serves – 20 biscuits



  1. Preheat oven 190°C.
  2. Lightly grease 2 baking trays.
  3. Beat margarine, sugar, vanilla essence and salt in a mixing bowl until light and fluffy.
  4. Gradually beat in the sifted flour and cornflour.
  5. Place the mixture in a piping bag fitted with a large star nozzle and pipe fingers about 5 cm long or in a circles on the baking tray allow for spreading.
  6. Bake in oven 12-15 minutes.
  7. Leave to cool completely.
  8. Melt chocolate and dip ends to coat.
  9. Leave on wire rack to set.