-
Preheat the oven to
190°C/375°F/Gas mark 5. Lightly grease 2 baking trays.
-
Beat the butter and sugar in a mixing bowl until light
and fluffy. Gradually beat the flour and
corn flour.
-
Melt 75g/3oz dark chocolate in a heatproof
bowl set over a pan of simmering water. Then beat the
chocolate into the biscuit dough.
-
Place the mixture in a
piping bag fitted with a large star nozzle and pipe
fingers about 5cm/2in long on the baking trays, leaving
room for spreading.
-
Bake in the oven for 12 to 15
minutes. Leave to cool slightly on the baking trays,
then transfer to a wire rack and leave to cool
completely.
-
Melt the remaining chocolate and dip one end
of each biscuit in the chocolate, allowing the excess to
drip back into the bowl.
-
Place the biscuits on a
sheet of baking parchment and leave to set before
serving.
Desserts Recipes -
Viennese Chocolate Fingers
Recipe