Viennese biscuits have to be one of my absolute favourites, they are incredibly delicate and buttery, with an extremely short texture which just melts in the mouth; and dipping them in chocolate just takes them to another level of deliciousness. They can be piped into pretty shapes, and on top of all that they are super quick and easy to make.
I was kindly sent some Amedei milk chocolate (said to be some of the finest chocolate in the world) and Boyajian Citrus Oils by Kings Fine Foods to play with and I used both in this recipe. The oils are very strong, with a true, non-artificial citrus flavour, so I didn’t use too much as it would have tasted bitter otherwise. I chose to use the lime oil, as I think the combination of lime and chocolate is underused, overshadowed by the classic orange and chocolate combo, though of course both the orange and lemon oils would have worked perfectly as well, or you can just use vanilla extract for a classic viennese finger. The milk chocolate worked well to tone down and balance the sharpness of the lime a little, but you could absolutely use dark chocolate instead if you prefer. Other brands of citrus oils or extracts may not be as strong so you may need to add a little more to taste.
For more biscuit inspiration check out these fabulous Chocolate Viennese Whirls by Patisserie Makes Perfect, Earl Grey Sandwich Cookies By Supergolden Bakes, Ginger And Cardamom biscuits by Cygnet Kitchen, Sour Cherry And Dark Chocolate Granola Cookies by Vikalinka or Camomile Tea And Lemon Shortbread by me! And apologies for the really short post today, it’s taken me two days to write this, having major mind blank at the moment..
Chocolate Dipped Lime Viennese Finger Biscuits
- 200 g (3/4 cup + 1tbsp) very soft but not melted butter
- 75 g (3/4 cup) icing (powdered) sugar
- 200 g (1 + 2/3 cup) plain flour
- 40 g (1/3 cup) cornflour (cornstarch)
- 1 tsp lime/orange/lemon oil/extract or vanilla extract
- 1 tbsp milk if needed
- 300 g (10.5 oz) milk chocolate, chopped
Heat the oven to 180C/350F/gas mark 4 and line two baking sheets with baking paper.
Blend all of the ingredients apart from the milk and chocolate in a food processor or an electric mixer until smooth. The mixture should be pipeable but not sloppy at all, if it is too stiff, add the spoonful of milk.
Fit a piping bag with a 1cm open star nozzle and spoon the dough into the bag. Pipe strips of dough onto the prepared baking sheets, slightly spaced apart as they will spread in the oven.
Bake the biscuits for 10-12 minutes until pale golden, leave to cool on the sheet for 5 minutes then carefully transfer to a wire rack to cool (the biscuits are very delicate and break easily).
Melt the chocolate in a heatproof bowl set over a pan of simmering water, or in short bursts in the microwave. Transfer it to a narrow but deep container, such as a mug, to make it easier to dip the biscuits.
Dip either end of each biscuit in the chocolate, allowing any excess to drip back into the mug, then place them on sheets of baking paper until hardened before carefully peeling them off.