Chocolate Orange Viennese Fingers (vegan)

Chocolate orange Viennese fingers - these delicious vegan biscuits are rich, delicate, crumbly and melt-in-the-mouth.

Piped orange shortbread fingers are dipped in dark chocolate for an indulgent treat that is not too sweet, perfect for afternoon tea.

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 pretty quick to make.

These chocolate orange Viennese fingers take the classic to another level with the unbeatable combination of chocolate and orange. They are rich, crumbly and not too sweet. Perfect as a snack or as part of an afternoon tea, and they are easier to make than you might think!

Ingredient Details:

Vegan block butter: Please, for the love of holy baking, use a block butter/margarine to make these cookies, not the spreadable kind in a tub.

Spreadable will likely make the dough too soft, and the biscuits may be more tough as it contains more water. I recommend Naturli Vegan Block or Flora Plant Butter.

Plain flour: Just regular plain (all-purpose) flour is best here. I haven't tried making these gluten-free.

Cornflour (cornstarch): This helps to give the viennese whirls a lovely light, melt-in-the mouth texture. Please do not swap it for anything else.

Vanilla extract: Use a good quality vanilla extract for the best flavour. If you have it then vanilla bean paste would be amazing instead.

Icing (powdered) sugar: Using icing sugar rather than caster or granulated gives the biscuits a lighter texture. I don't recommend swapping it for another type.

Orange: I use a combination of finely grated orange zest and orange extract. For even more orange flavour you can use an orange flavoured chocolate as well. Or omit the orange for classic Viennese fingers.

Chocolate: Dipping the Viennese fingers in melted chocolate makes them even more delicious. I use a 70% dark chocolate for a rich flavour without too much sweetness.

How To Make Chocolate Orange Viennese Fingers:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Whisk the vegan butter, icing sugar, orange zest, orange extract and vanilla extract together until smooth.

Step 2: Sift in the flour and cornflour and mix until well combined.

Step 3: Transfer the dough to a piping bag fitted with a large open star nozzle.

Step 4: Pipe strips of dough onto lined baking sheets, well spaced apart.

Step 5: Bake the biscuits for 12-15 minutes until pale golden.

Step 6: Dip either end of the cooled biscuits in melted chocolate.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

Take the butter out of the fridge at least a couple of hours before baking. It needs to be extremely soft, otherwise your dough will be too stiff to pipe.

The dough needs to be soft enough to pipe, a thick buttercream consistency. If you are struggling to pipe it, warm the piping bag up in your hands.

You will need a large open star piping nozzle and a piping bag.

These are quite thin biscuits, for slightly thicker ones you can try adding ½ teaspoon of baking powder to the dough.

You don't need to stick to finger shapes, you can pipe swirls, S's or squiggles instead.

If you want chocolate that still has a shine once set and doesn't go streaky then you will need to temper it.

You can omit the orange zest and extract for classic vegan Viennese fingers.

FAQ's:

More Vegan Biscuit Recipes:

• Chocolate Viennese whirls
• Vegan lemon sandwich cookies
• Vegan vanillekipferl
• Chunky chocolate pecan cookies
• Vegan chocolate orange shortbread
• Vegan peanut butter cookies
• Vegan oatmeal raisin cookies
• Pumpkin spice shortbread
• Vegan cranberry orange shortbread
• Vegan coconut cookies

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Chocolate Orange Viennese Fingers (Vegan)

Chocolate orange Viennese fingers - these delicious vegan biscuits are rich, delicate, crumbly and melt-in-the-mouth. Piped orange shortbread fingers are dipped in dark chocolate for an indulgent treat that is not too sweet, perfect for afternoon tea.

Course Dessert

Cuisine British

Keyword biscuits

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 28 biscuits

Author Domestic Gothess

Ingredients

• 200 g (¾ cup + 1Tablespoon) vegan block butter very soft but not melted
• 75 g (¾ cup) icing (powdered) sugar
• finely grated zest of 1-2 oranges
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• 200 g (1 + ⅔ cup) plain (all-purpose) flour
• 45 g (⅓ cup) cornflour (cornstarch)
• 200 g dark chocolate finely chopped

Instructions

• Heat the oven to 180°C/160℃ fan/350°F/gas mark 4 and line two baking sheets with baking paper.
• Whisk the vegan butter, icing sugar, orange zest, orange extract and vanilla extract together until smooth.
• Sift in the flour and cornflour and mix until well combined. The dough should be stiff but malleable and pipeable, like a stiff buttercream consistency.
• Fit a piping bag with a large open star nozzle and spoon the dough into the bag. Pipe strips of dough onto the prepared baking sheets, well spaced apart as they will spread in the oven. Place the trays in the freezer for 15 minutes.
• Bake the biscuits for 12-15 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.

Notes

• See post above for tips, details and step-by-step photos.
• As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
• Take the butter out of the fridge at least a couple of hours before baking. It needs to be extremely soft, otherwise your dough will be too stiff to pipe.
• If you are struggling to pipe the dough it usually means that it is too cold, NOT that it needs more liquid. If it is too stiff, pop the bowl in a warm spot for a few minutes, or use the warmth of your hands to warm up the piping bag.