For those seeking the ultimate homemade biscuit, a celebrated baking talent has revealed the secrets behind one of her all-time favourite treats. Benjamina Ebuehi, a respected food writer and former 'Great British Bake Off' contestant, has shared her personal recipe for classic Viennese fingers, describing them as a firm fixture in her top three biscuits.
The Art of the Perfect Viennese Finger
According to Ebuehi, the appeal of these delicate biscuits lies in their elegant simplicity. The goal is a supremely buttery crumb with a texture that literally melts in the mouth, finished with the essential chocolate-dipped ends. While the ingredient list is straightforward, she acknowledges that the main challenge for home bakers often comes during the piping stage.
"It can be tricky to strike a balance between a consistency that has enough butter but still holds its shape once baked," Ebuehi notes. Her professional advice to overcome this? Adding a teaspoon of milk to the dough makes it more pipeable. She also strongly recommends using a large, open-star piping nozzle, such as a Wilton 8B, to prevent cramped hands and burst piping bags.
Benjamina Ebuehi's Step-by-Step Recipe
The recipe yields approximately 10 biscuits and requires some chilling time for the best results. You will need the following ingredients:
- 130g very soft salted butter
- 50g icing sugar
- ½ tsp vanilla extract
- 170g plain flour
- 2 tsp custard powder
- 1 tsp milk
- 70g milk chocolate for dipping
Begin by heating your oven to 180C (160C for fan ovens), 350F, or gas mark 4. Line a large baking tray with greaseproof paper. In a bowl, beat the very soft butter, icing sugar, and vanilla extract with an electric whisk for three to four minutes until the mixture is pale and creamy.
Next, add the plain flour and custard powder, mixing until a smooth dough forms. Incorporate the milk, then spoon the dough into a piping bag fitted with that all-important large open-star nozzle. Pipe 10 finger-shaped biscuits onto your prepared tray and chill them for 15 minutes. This step helps them hold their shape. Bake for 18 to 22 minutes until lightly browned, then let them cool completely on the tray.
The Essential Chocolate Finish
While the biscuits cool, melt the 70g of milk chocolate carefully, either in short bursts in the microwave or in a heatproof bowl set over a pan of simmering water. The final, non-negotiable touch is to dip each end of every biscuit into the melted chocolate. Place them on a rack to allow the chocolate to set and firm up before serving with a well-deserved cup of tea.
This recipe from Benjamina Ebuehi demystifies a classic British bake, offering clear guidance to achieve that perfect, moreish texture that defines a superb Viennese finger. It's a testament to the fact that sometimes, the simplest treats, executed well, are truly the best.
