I’ve always had a soft spot for baking, especially when it comes to recipes that bring a sense of nostalgia. One such treat that I absolutely love to make is Mary Berry’s Viennese Finger Biscuits. The first time I made them was on a rainy Sunday afternoon, just because I was craving something buttery and light. The dough came together so easily, and the resulting biscuits melted in my mouth. From that moment on, they’ve become a staple in my kitchen.
Baking these biscuits not only fills the house with the most wonderful smell, but it also gives me a sense of comfort. The simplicity of the recipe, combined with the elegant appearance of these delicate treats, makes them a joy to share. Whether you’re a seasoned baker or a beginner, Mary Berry’s Viennese Finger Biscuits are perfect for all skill levels. Let’s dive into the details of this wonderful recipe!
Mary Berry Viennese Finger Biscuits Recipe
When you think of classic British bakes, these biscuits come to mind almost immediately. Mary Berry’s take on the Viennese finger is simple, elegant, and surprisingly easy to make. They are light and buttery, with just the right balance of sweetness. And the best part? They’re incredibly versatile-you can easily customize them to suit your tastes or special occasions. I’ve made them for everything from cozy afternoons with tea to birthday treats for friends.
Here’s how you can recreate these delicious biscuits in your own kitchen!
Ingredients Needed
The beauty of Mary Berry’s Viennese Finger Biscuits recipe is its simplicity. You don’t need any fancy ingredients-just a few pantry staples. Here’s the full list:
- Butter: 250g, softened (it’s key to get that melt-in-the-mouth texture)
- Icing sugar: 75g (for sweetness and smoothness)
- Plain flour: 200g (the base of the biscuits)
- Cornflour: 25g (this adds to the light texture)
- Vanilla extract: 1 teaspoon (for that lovely warm flavor)
- Pinch of salt: To balance the sweetness
- Chocolate (optional for decoration): You can drizzle some melted chocolate on top for a fancier touch
I’ve often had everything in my cupboard without needing to make a last-minute store run, which is always a bonus. If you’re looking for a subtle twist, you can also add a bit of lemon zest or ground almonds to the mix.
Equipment Needed
Making these biscuits requires just a few basic pieces of equipment, which makes the process so much more enjoyable:
- Baking tray: A flat baking tray lined with parchment paper or a silicone baking mat.
- Piping bag: This is essential for giving the biscuits their signature shape. A star-shaped nozzle is recommended, but you can use any that you prefer.
- Mixing bowl: To combine all your ingredients.
- Electric mixer or hand whisk: For creamier butter and icing sugar mixture.
- Cooling rack: Once baked, the biscuits need to cool properly to keep their crisp texture.
I remember my first time trying to pipe these biscuits. It was a little messy, but I quickly realized the importance of having the right tools. Using a piping bag really helps in getting those neat, consistent fingers.
How To Make Mary Berry Viennese Finger Biscuits?
Now comes the fun part: actually making these biscuits! It’s a straightforward process, and I find the best part is the piping. Here’s a step-by-step guide:
- Preheat the oven: Set your oven to 180°C (160°C for fan-assisted) or 350°F.
- Prepare the baking tray: Line your baking tray with parchment paper. This ensures the biscuits don’t stick and gives them a lovely even color.
- Cream the butter and icing sugar: In a bowl, beat together the softened butter and icing sugar until light and fluffy. I usually use an electric mixer for this to get it extra smooth and airy.
- Add the dry ingredients: Sift in the plain flour, cornflour, and salt. Add the vanilla extract as well. Mix everything until the dough comes together.
- Prepare the piping bag: Spoon the dough into a piping bag fitted with a star nozzle. I love how this makes the biscuits look so professional!
- Pipe the biscuits: On the prepared tray, pipe the dough into long finger shapes, about 3 inches long. Leave a little space between each one to allow for expansion while baking.
- Bake: Place the tray in the oven and bake for 10-12 minutes. They should be lightly golden around the edges but still soft in the center.
- Cool: Once baked, transfer the biscuits to a cooling rack and let them cool completely.
When I make these, I usually get impatient waiting for them to cool, but trust me-it’s worth the wait!
Recipe Variations
While Mary Berry’s Viennese Finger Biscuits are delightful as is, there are plenty of ways to put your own spin on them. Here are a few variations I’ve tried:
- Chocolate-dipped Viennese Fingers: After baking, dip the ends of the biscuits in melted chocolate and let it set. It adds a rich touch and makes them even more indulgent.
- Lemon zest: Add a teaspoon of lemon zest to the dough for a fresh, citrusy flavor.
- Ground almonds: Replace a small portion of the flour with ground almonds for a nutty twist.
- Spices: Cinnamon or cardamom can add a warm, spiced flavor to the biscuits-perfect for autumn or winter baking.
I once added a bit of ground hazelnut and it gave the biscuits a lovely, earthy flavor. They were so good that I ended up making a double batch!
What Goes Well With Mary Berry Viennese Finger Biscuits?
These biscuits are perfect on their own, but they also pair wonderfully with other treats and beverages. Here are some suggestions:
- Tea or Coffee: A classic pairing! The buttery texture of the biscuits complements the bitterness of coffee or the mild sweetness of tea. I like mine with a strong cup of Earl Grey.
- Fresh Berries and Cream: These biscuits are light enough to go with fresh fruit and a dollop of cream. Strawberries or raspberries are especially nice with the buttery flavor.
- Chocolate Mousse: The delicate texture of the biscuits contrasts beautifully with the richness of chocolate mousse or any other creamy desserts.
- Ice Cream: You can sandwich a little scoop of vanilla or chocolate ice cream between two biscuits for a delightful treat.
I’ve even served these with a glass of Prosecco at a friend’s party-they’re delicate enough to elevate any celebration.
What I Have Learnt
Baking these biscuits has taught me several valuable lessons about patience and precision. Here’s what I’ve learned over the years:
- Baking is all about balance: The key to getting the perfect Viennese biscuit is ensuring the right balance between the ingredients. Too much flour and they’ll be dense; too little butter and they’ll lack the desired melt-in-the-mouth texture.
- Don’t skip the chilling: Chilling the dough before baking helps keep the biscuits crisp and prevents them from spreading too much during baking.
- Piping is an art: I initially struggled with piping the biscuits neatly, but now I’ve learned that it’s about controlling pressure and consistency. A steady hand and a good piping bag make all the difference.
FAQs
What Ingredients Are Needed For Mary Berry’s Viennese Finger Biscuits?
To make Mary Berry’s Viennese Finger Biscuits, you will need the following ingredients: unsalted butter, plain flour, cornflour, icing sugar, vanilla extract, and a pinch of salt. Additionally, you’ll need a little bit of melted chocolate for dipping (optional).
How Do I Achieve A Crisp Texture For Mary Berry’s Viennese Finger Biscuits?
To achieve a crisp texture for the biscuits, ensure that you bake them at a moderate temperature, around 170°C (325°F) in a fan oven. Be careful not to overmix the dough, and once baked, allow the biscuits to cool completely on a wire rack. The mixture should also be smooth and not too soft before piping.
Can I Make Mary Berry’s Viennese Finger Biscuits In Advance?
Yes, you can make Mary Berry’s Viennese Finger Biscuits in advance. After baking, allow the biscuits to cool and store them in an airtight container for up to 5 days. If you’re planning to dip them in chocolate, it’s best to wait until the day you plan to serve them to keep the chocolate coating fresh.