GBBO 2016, Week 2 Biscuits

Makes 10 Chocolate Viennese Finger Sandwiches


  • 200g unsalted butter, at room temperature
  • 50g icing sugar
  • 2 tsp vanilla extract
  • 200g plain flour
  • 2 tsp cornflour
  • 1/2 tsp baking powder
  • 200g milk chocolate
  • Icing bag and medium start shaped nozzle



  1. Line two baking trays with baking paper and preheat the oven to 170 degrees C. Fit a piping bag with a medium star nozzle
  2. Beat the butter and sugar together until light and pale. Add the vanilla extract and mix until combined. Sift the flour, cornflour and baking powder together and add to the mixture. Mix until thoroughly combined
  3. Spoon the mixture into the icing bag and pipe out 10cm long fingers onto the prepared baking tray. Bake until pale golden, 10-15 minutes
  4. Remove from the oven and leave to cool on the baking tray for 5 minutes until removing onto a wire rack to cool completely
  5. Tip the broken up chocolate into a bowl over a pan of simmering water. Mix until melted then remove from the heat and stir until smooth
  6. Dip the under sides of the viennese biscuits into the chocolate and sandwich together. Leave to cool and set before dusting with icing sugar




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