Mary Berry’s Viennese Finger Biscuits are made with butter, confectioners’ sugar, all-purpose flour, and vanilla extract. This delicious Viennese Finger Biscuits recipe creates a delightful treat that takes about 1 hour and 30 minutes to prepare and can serve up to 24 people.
This Viennese Finger Biscuits Is From Fast Cakes by Mary Berry
Mary Berry Viennese Finger Biscuits Ingredients
- 1 cup (8 oz/225g) butter, softened
- ½ cup (2 oz/50g) confectioners’ sugar
- 2 cups (8 oz/225g) all-purpose flour
- 1 tsp vanilla extract
How To Make Mary Berry Viennese Finger Biscuits
- Preheat Oven: Preheat your oven to 325°F (Convection 270°F) and line two baking sheets with nonstick baking paper.
- Prepare Dough: In a food processor, combine the softened butter, confectioners’ sugar, all-purpose flour, and vanilla extract. Process until the mixture becomes a smooth, soft dough.
- Pipe Biscuits: Transfer the dough into a piping bag fitted with a large star nozzle. Pipe the dough into 2–3 inch lengths on the prepared baking sheets. For best results, chill the piped dough in the fridge for 30 minutes until very firm.
- Bake: Place the baking sheets in the preheated oven and bake for about 40 minutes, or until the biscuits are light, pale golden brown around the edges.
- Cool: Allow the biscuits to cool on the baking sheets for a few minutes. Then, use an offset spatula to lift them off and let them finish cooling on a wire rack.
Recipe Tips
- Chill the Dough: After piping the dough, chill it in the fridge for 30 minutes to make it easier to handle and help the biscuits keep their shape during baking.
- Use Nonstick Paper: Line your baking sheets with nonstick baking paper to prevent the biscuits from sticking and to make clean-up easier.
- Piping Technique: Use a large star nozzle for piping to ensure the biscuits have a classic, attractive shape. If the dough is too soft, it may not hold its shape well.
- Check Oven Temperature: Make sure your oven is fully preheated before baking to ensure even cooking. An oven thermometer can help you check the accuracy.
- Cool Properly: Let the biscuits cool on the baking sheets for a few minutes before transferring them to a wire rack. This helps them firm up and prevents breakage.
What To Serve With Viennese Finger Biscuits?
These crisp Viennese Finger Biscuits pair well with tea, coffee, hot chocolate, or a glass of milk. They also make a delightful addition alongside fruit, yogurt, or a light cheese platter for a tasty afternoon snack.
How To Store Leftovers Viennese Finger Biscuits?
- Refrigerate: Let leftovers viennese finger biscuits cool to room temperature. Store them in an airtight container in the fridge for up to one week.
- Freeze: Freeze the cooled leftovers viennese finger biscuits on a baking sheet for about 1 hour. Then, move them to a freezer bag or container. Thaw at room temperature before serving. They can be frozen for up to 3 months.
How To Reheat Leftovers Viennese Finger Biscuits?
- In The Oven: Preheat your oven to 300°F (150°C). Put the biscuits on a baking sheet and warm them for 5-10 minutes to keep them crisp.
- In The Microwave: Heat the biscuits on a microwave-safe plate for 10-15 seconds. Don’t overheat to avoid making them soft.
- In The Air Fryer: Preheat the air fryer to 300°F (150°C). Warm the biscuits for 3-4 minutes to keep them crispy.
Mary Berry Viennese Finger Biscuits Nutrition Facts
Serving Size: 1 biscuit (about 20 biscuits total)
- Calories: 90
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 10mg
- Potassium: 30mg
- Total Carbohydrate: 8g
- Dietary Fiber: 0g
- Sugars: 4g
- Protein: 1g
Try More Mary Berry Recipes:
- Mary Berry Granny’s Gingerbread Recipe
- Mary Berry Tiramisu Red Fruit Trifle
- Mary Berry Tiny Chocolate Cupcakes
- Mary Berry Iced Biscuits
- Mary Berry Granny’s Little Shortbread Biscuits
- Mary Berry Chocolate Biscuits
Mary Berry Viennese Finger Biscuits
Description
Mary Berry’s Viennese Finger Biscuits are made with butter, confectioners’ sugar, all-purpose flour, and vanilla extract. This delicious Viennese Finger Biscuits recipe creates a delightful treat that takes about 1 hour and 30 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 325°F (Convection 270°F) and line two baking sheets with nonstick baking paper.
- Prepare Dough: In a food processor, combine the softened butter, confectioners’ sugar, all-purpose flour, and vanilla extract. Process until the mixture becomes a smooth, soft dough.
- Pipe Biscuits: Transfer the dough into a piping bag fitted with a large star nozzle. Pipe the dough into 2–3 inch lengths on the prepared baking sheets. For best results, chill the piped dough in the fridge for 30 minutes until very firm.
- Bake: Place the baking sheets in the preheated oven and bake for about 40 minutes, or until the biscuits are light, pale golden brown around the edges.
- Cool: Allow the biscuits to cool on the baking sheets for a few minutes. Then, use an offset spatula to lift them off and let them finish cooling on a wire rack.
Notes
- Chill the Dough: After piping the dough, chill it in the fridge for 30 minutes to make it easier to handle and help the biscuits keep their shape during baking.
- Use Nonstick Paper: Line your baking sheets with nonstick baking paper to prevent the biscuits from sticking and to make clean-up easier.
- Piping Technique: Use a large star nozzle for piping to ensure the biscuits have a classic, attractive shape. If the dough is too soft, it may not hold its shape well.
- Check Oven Temperature: Make sure your oven is fully preheated before baking to ensure even cooking. An oven thermometer can help you check the accuracy.
- Cool Properly: Let the biscuits cool on the baking sheets for a few minutes before transferring them to a wire rack. This helps them firm up and prevents breakage.
Mary Berry Viennese Finger Biscuits