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| VIENNESE FINGERS By Lynn Aoki ~~~~~~~~~~~ INGREDIENTS 150g (6oz) Margarine 50g (2oz) Sugar 150g (6oz) flour 1/2 teaspoon baking powder A few drops of vanilla essence FILLING Jam or Butter cream Melted chocolate METHOD Cream margarine and flour very thoroughly Stir in the flour, baking powder and essence Place the mixture in a piping bag with a large "star" nozzle and pipe in 6.5cm (2 1/2") lengths on greased baking trays Bake in a moderate oven 160 degrees C, 325 degrees F, Gas mark 3 for about 20 minutes Remove from oven When cool sandwich together with Jam or Butter Cream and dip the ends in melted chocolate VARIATION: Make the base as for Viennese Fingers but pipe rosettes on greased baking trays and decorate with a small glacé cherry Thank you Lynn! Lynn's Page The Tunnels Cookbook Index |
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