125g/4oz/½ cup butter, softened, plus extra to grease
25g/1oz/¼ cup icing (confectioner’s) sugar
125g/4oz/1 cup plain (all-purpose) flour, sifted
1 tsp cornflour (cornstarch)
¼ tsp baking powder
1 tsp vanilla extract
50g/2oz plain (semisweet)chocolate
1 Preheat the oven to 190°C/375°F/Gas 5 and butter two baking sheets.
2 Beat the butter until smooth, then beat in the icing sugar until pale and fluffy. Beat in the flour, cornflour and baking powder. Stir in the vanilla extract.
3 Put the mixture in a piping (decorator’s) bag fitted with a medium star nozzle. Pipe 20 finger shapes, about 7.5cm/3in long, on to the baking sheets, spacing them well apart.
4 Bake in the oven for 15 minutes. Cool on a wire rack.
5 Melt the chocolate in a bowl set over a pan of gently simmering water. Dip the ends of the Viennese Fingers into the melted chocolate and leave to set.