This recipe is from Jo Wheatley’s book A Passion for Baking. I was looking for a cookie recipe for Mother’s Day – something sophisticated. Aside from the piping, this is an extremely easy recipe to make. I would recommend refrigerating the cookies after they are piped and before baking. I did not do this and the nice little piping edges shown in the cookbook picture smeared together in baking. If they are refrigerated before baking, I think the edges will have a better chance of surviving.
Two ingredients that I highly recommend using in these cookies: Kerrygold Irish Butter and Ghirardelli Milk Chocolate.
The Kerrygold butter is the most awesome butter I have ever used. It is slightly more yellow than most butters. It comes to room temperature very fast. And it is just so creamy. Heaven for baked goods. And the chocolate I melted was the Ghirardelli Milk Chocolate morsels. I have tried other milk chocolate and they have not been as tasty as this kind. So for the future, anytime you want awesome results, use the Kerrygold butter and Ghirardelli Milk Chocolate. Both I found in my local supermarket.
Everyone loved these cookies. They have a crisp texture that melts in your mouth. I do wish I had had more to share. The cookies are very, very delicate. A few broke when moving them from the baking sheet to the cooling rack. And then a few more broke when dipping the ends into the chocolate. I made a double batch, so I did have enough for everyone.
If you are looking for a sophisticated cookie to make, try these. They are delicious.
Viennese Fingers, from A Passion for Baking by Jo Wheatley
100g unsalted butter, softened (preferably Kerrygold)
25g icing sugar
1 tsp vanilla extract
100g plain flour
1 tsp cornflour
1/4 tsp baking powder
100g milk chocolate, chopped (preferably Ghirardelli)
You will also need a baking tray lined with baking parchment and a piping bag fitted with a medium star nozzle.
Preheat the oven to 170 degrees C/325 degrees F.
Put the butter and sugar into the bowl of a freestanding mixer, and using paddle attachment, beat until pale and light. Add the vanilla extract and mix again. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined.
Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray. Bake on the middle shelf of the preheated oven for 10-15 minutes until pale golden.
Remove from the oven and cool on the baking trays for 5 minutes. Transfer the cookies to a wire rack until completely cold.
Put the milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water. Remove from the heat and stir until smooth. Dip both ends of the Viennese fingers into the chocolate and leave to set on baking parchment paper.
This recipe makes approximately 12 cookies.