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STACK OF BISCUITS.

Viennese Finger Sandwich Biscuits

Amanda
Buttery, melt in the mouth crisp biscuits with a chocolate buttercream filling.
4.78 from 9 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine Austrian
Servings 34 biscuits
Calories 94 kcal

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

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.
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.

Nutrition

Calories: 94kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 16mgSodium: 52mgPotassium: 24mgFiber: 1gSugar: 5gVitamin A: 180IUCalcium: 5mgIron: 1mg
Keyword biscuits, fingers, sandwich, Viennese
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