These Viennese Finger Sandwich Biscuits are so easy to pop into your mouth!
They are light, crisp and buttery and they just melt when you eat them.
Perfect for serving with desserts, or as a petit four with coffee, you'll find yourself sneaking another one from the tin because they are so good!
Bon appétit!
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Why you will love these sandwich biscuits
- this recipe makes enough for 34 sandwich biscuits which makes them ideal as gifts
- they are really easy to make
- the biscuits will absolutely melt in your mouth
- perfect to serve with desserts or with coffee
What are the ingredients?
For this recipe you only need store cupboard ingredients that you probably have in your kitchen right now.
You will need icing sugar, butter, milk, cornflour, vanilla essence and cocoa. That's it!
How to make Viennese fingers sandwiched with chocolate
You can make these in a food mixer but if the butter is nice and soft they are easy to make with just a wooden spoon and a bowl.
Cream the butter and icing sugar together until pale and fluffy then beat in the vanilla.
Stir in the cornflour and flour and check the consistency. I add some milk at this stage to make sure that the mixture is soft enough to pipe.
Use a 1cm star nozzle and pipe lines of about 7cm on a lined sheet pan. You will need 3 baking sheets in all.
Bake at 180C/160FAN/350F/Gas4 for about 15 minutes until golden. There's no need to move them to a cooling rack.
Beat the butter together with the icing sugar and cocoa, adding a little milk if required.
Sandwich together the biscuits with the chocolate buttercream.
Recipe FAQs
These biscuits will keep for a week in an airtight tin. If you leave them uniced they will last up to two weeks.
These Viennese biscuits are perfect served with desserts such as Crème Brûlée, Baileys Sabayon or a delicious Chocolate Mousse, as they are perfect for dipping.
Alternatively serve them after dinner as petit fours with coffee or at any time of day!
Top tips
- Make sure that the butter is soft for the buttercream and the biscuits - this makes it easier to mix with the icing sugar.
- Avoid over filling the piping bag as it makes it easier to grip the bag with a smaller amount
- Use reusable parchment as the biscuits are delicate and will just slide off easily.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.
More biscuit recipes to try
📋 Recipe
Viennese Finger Sandwich Biscuits
Equipment
- piping bag with 1cm star nozzle
Ingredients
For the biscuits
- 175 g butter
- 60 g icing sugar
- 125 g flour plain/all purpose
- 60 g cornflour
- 1 teaspoon vanilla extract
- 2 tablespoon milk depending on consistency
For the buttercream filling
- 70 g butter
- 100 g icing sugar
- 40 g cocoa
Instructions
- Cream the butter and icing sugar together until pale and fluffy then beat in the vanilla
- Stir in the cornflour and flour and enough milk to make the mixture pipeable.
- Use a 1cm star nozzle and pipe lines of about 7cm on 3 lined sheet pans.
- Bake at 180C/160FAN/350F/Gas4 for about 15 minutes until golden.
- For the buttercream beat the butter together with the icing sugar and cocoa.
- Sandwich together the biscuits with the chocolate buttercream.
- Sprinkle with icing sugar if liked.
Notes
- Make sure that the butter is soft for the buttercream and the biscuits - this makes it easier to mix with the icing sugar.
- Avoid over filling the piping bag as it makes it easier to grip the bag with a smaller amount
- Use reusable parchment as the biscuits are delicate and will just slide off easily.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Please refer to the post for detailed recipe instructions.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Amanda
Hi Dave. I believe it's the same thing - cornflour in the UK and cornstarch in the US. Normally used as a thickener but useful in baking too. Thanks for bringing this up. Amanda
Dave Blodgett
Several of these recipes call for cornflour. I am assuming this is NOT cornstarch?
Kushigalu
These biscuits look gorgeous. Perfect for holidays. Thanks for sharing
Stephanie
I know when I make these, they won't last long here. My entire family has a sweet tooth like no other and these look amazing!
Ashley
I am not a baker, but I am definitely going to try these! I can remember a shop in Paris selling these, and they were so yummy!
Danielle Wolter
I am just drooling over these. They are so light and crisp and delicious, perfect with my coffee actually!