Mary Berry Viennese Finger Biscuits

I’ll be honest—these nearly ended up as one big buttery puddle. The first time I piped them out, they looked perfect. Proud little stars all lined up. Then halfway through baking, they slumped like tired toddlers. Still tasted great, mind you, but not exactly what you’d want to serve at a posh tea.

Turns out, I skipped a step Mary did mention (of course she did)—chilling the piped dough. And that made all the difference.

Once I fixed that, these Viennese finger biscuits became my go-to for “I want to bake but don’t want drama” days. They’re crisp on the edges, melting in the middle, and dangerously moreish. If you’ve ever piped biscuit dough and ended up in a battle with the bag, let me show you what worked for me.

Why This One Works So Well

The magic here is in the ratio: a lot of butter, just enough sugar, and no eggs. That’s what gives these their melt-in-the-mouth texture. They’re not chewy or crunchy—they’re crisp at first bite, then soft like whipped shortbread.

What makes Mary’s version stand out? She keeps it ultra-simple, which means you taste the butter and vanilla properly. Plus, chilling after piping is the key most people skip. I didn’t think it would matter—but it really did. Without it, they lose their shape completely in the oven.

INGREDIENTS + WHY THEY MATTER

• Butter (225g) – The star of the show. Must be softened, not melted. I used salted because that’s what I had—no regrets.
• Confectioners’ Sugar (50g) – Makes the texture fine and smooth. Granulated sugar made them gritty—don’t do it.
• All-Purpose Flour (225g) – Just enough to hold everything together. Self-raising? Too puffy.
• Vanilla Extract (1 tsp) – Adds warmth and depth. I once tried almond extract instead—too punchy for this one.

Making It Yours (Without Ruining It)

I’ve tested a few cheeky swaps:

• No vanilla: Try orange zest. Gorgeous with dark chocolate dip.
• Gluten-free flour blend works: but chill even longer (45 mins) or they spread too much.
• Want chocolate-dipped ends: Freeze the biscuits after baking for 10 minutes before dunking—prevents smudging.
• Piping a pain: You can shape these by hand into stubby fingers. Not quite as pretty, but still tasty.

Egg-free by default. That’s a win for my niece who’s allergic.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dough too stiff to pipe	Butter was too cold	Let it soften fully—should feel like thick lotion
Biscuits spread too much	Didn’t chill after piping	Always chill piped dough for 30+ mins
Crumbly + dry	Used margarine instead of butter	Only use proper block butter
Broke lifting off tray	Moved them too soon	Let cool on tray for 5–7 mins first

HOW TO MAKE MARY BERRY’S VIENNESE FINGER BISCUITS

1. Preheat the oven to 325°F (160°C) or 270°F fan. Line 2 trays with nonstick baking paper. Not greaseproof—big difference.
2. Make the dough: In a food processor (or mixer), beat together butter, sugar, flour, and vanilla until smooth. It’ll be soft—almost like thick buttercream.
3. Pipe the dough using a large star nozzle onto trays in 2–3 inch lengths. If it’s too hard to pipe, your butter’s too cold.
4. Chill the piped trays in the fridge for 30 minutes until firm. Crucial for shape.
5. Bake for 35–40 minutes until pale golden at the edges. Not brown, just gently blushed.
6. Cool on the tray for 5 minutes before transferring carefully to a wire rack.

TIPS FROM MY KITCHEN

• I keep my nozzle and piping bag in warm water while I prep the dough—it makes piping easier.
• I always bake one tray at a time in the middle of the oven—my fan oven browns unevenly.
• I taste the dough before piping. Don’t judge. You should be able to taste the butter.
• I use my old metal trays—biscuits brown too fast on dark nonstick ones.

STORAGE + SERVING

• Store in an airtight tin at room temp for up to a week (if they last that long).
• Freeze baked biscuits in layers with parchment between. Recrisp in the oven at 300°F for 5 mins.
• Serve with Earl Grey or strong builder’s tea. Also good dunked in a hot chocolate.
• Dipping them in melted chocolate (just the ends) takes them from everyday to posh bake sale.

FAQs – Real Query Answers

Q: Why is my Viennese biscuit dough too stiff to pipe?
A: Probably your butter’s too cold. It needs to be soft enough that you can press your finger through it easily.

Q: Can I use margarine instead of butter?
A: Technically, yes—but they won’t taste the same or hold shape as well. I’ve tried it. Disappointing.

Q: Can I add cocoa powder to make chocolate Viennese fingers?
A: You can. Swap 25g of flour for cocoa powder. Just chill a bit longer before baking.

Q: Do I need a food processor?
A: Nope. I’ve used a hand mixer and even a wooden spoon. Just takes longer and needs more muscle.

Try More Mary Berry Recipes:

• Mary Berry Tiramisu Red Fruit Trifle
• Mary Berry Tiny Chocolate Cupcakes
• Mary Berry Iced Biscuits
• Mary Berry Granny’s Little Shortbread Biscuits