Viennese Fingers

VIENNESE FINGERS
Source : Sis Rossya

Ingredients :

225 g soft butter
60 g icing sugar
1 teaspoon vanilla essence
1 egg ~ slightly beaten
300 g flour
1/2 teaspoon baking powder
Mohrenglanz chocolate
Chopped nuts of your choice for decoration (I used macadamia nuts)

Method :

1. Sift flour and baking powder. Set aside.
2. Cream butter and sugar. Add in vanilla and egg.
3. Add in the sifted ingredients, a little at a time till a soft dough is formed. Just use as much flour needed.
4. Place the dough in a piping bag with a big star nozzle and pipe the dough (finger shape) onto a tray layered with grease proof paper.
5. Bake in a preheated oven at 160 C till done. About 15 - 20 minutes.
6. Leave the cookies to cool. Then dip the end with melted mohrenglanz chocolate and sprinkle with some chopped nuts.

Note :

1. According to Sis Rossya, Mohrenglanz chocolate is a high quality cooking chocolate.
2. I don't have Mohrenglanz chocolate, so I just use my ordinary cooking chocolate.