Mary Berry Viennese Finger Biscuits Recipe [Tips & Tricks]

If you’re looking to bake something deliciously buttery, light, and perfectly crisp, Mary Berry’s Viennese Finger Biscuits are an absolute must-try!

With her tried and tested recipe, you get a melt-in-your-mouth treat that’s both easy to make and impressive to serve. These delicate biscuits are not only a crowd-pleaser, but they also have the perfect balance of sweetness and texture. Whether you’re a seasoned baker or just getting started, Mary Berry’s recipe makes it so simple to whip up these charming little biscuits that are perfect for a cozy afternoon tea or as a sweet gift to share with loved ones.

Mary Berry Viennese Finger Biscuits Recipe

Ingredients Needed

To make Mary Berry’s Viennese Finger Biscuits, you’ll need a blend of simple yet high-quality ingredients that come together to form light, buttery, and delicately crisp treats. Here’s a breakdown of what you’ll need for this recipe:

1. Butter (unsalted) – 225g

   The cornerstone of any biscuit recipe, butter gives these Viennese fingers their rich, melt-in-the-mouth texture. Opt for unsalted butter so you can control the salt content in your baking. Make sure the butter is soft to the touch to ensure it mixes seamlessly with the other ingredients.

2. Plain flour – 225g

   Plain flour, as opposed to self-raising flour, is used here to create the perfect crumbly, delicate texture. When sifted, it helps the biscuits achieve a finer consistency.

3. Cornflour – 25g

   Cornflour, or cornstarch, is essential for adding lightness to the dough. It helps reduce the density of the biscuit, giving it the tender, crisp finish you expect from Viennese fingers.

4. Icing sugar – 50g

   Icing sugar is finely powdered sugar that gives these biscuits a slight sweetness without making them overly sugary. It dissolves quickly, contributing to a smooth, easy-to-handle dough.

5. Vanilla extract – 1 tsp

   The subtle sweetness of vanilla extract enhances the overall flavor of the biscuits. It complements the buttery richness and gives the biscuits a warm, inviting scent.

6. Chocolate (for decoration) – 100g (optional)

   While optional, a bit of dark or milk chocolate drizzled over the biscuits can add a decadent touch and a bit of extra sweetness. It’s a common final step in Mary Berry’s Viennese Finger Biscuits to make them look extra appealing.

Equipment Needed

Creating Mary Berry’s Viennese Finger Biscuits requires minimal but essential equipment to ensure a smooth process and successful results. Here’s a list of the tools you’ll need:

1. Baking trays – Two flat baking trays

   You’ll need a couple of baking trays to bake your biscuits. Lining them with parchment paper ensures that the biscuits don’t stick and makes cleanup easier.

2. Piping bag with a star nozzle

   The piping bag is key to shaping the biscuits into those characteristic finger-like forms. A star nozzle, or French piping nozzle, helps achieve the beautifully ridged edges that define the classic Viennese finger shape.

3. Electric mixer or hand whisk

   An electric mixer (or a hand whisk, if you’re feeling ambitious) is necessary to cream the butter and mix the dough until it’s light and fluffy. This step ensures the biscuits have their signature airy texture.

4. Sifter

   A sifter will be essential to ensure your flour, cornflour, and icing sugar are aerated and free of lumps. Sifting helps make the dough light and smooth.

5. Sharp knife or serrated knife (optional, for decorating)

   If you decide to decorate your biscuits with chocolate, you might want a sharp knife or a serrated knife to cut the chocolate into even, fine lines or to drizzle it neatly.

6. Cooling rack

   After baking, let the biscuits cool completely on a cooling rack. This prevents them from becoming soggy by allowing air to circulate around them.

How To Make Mary Berry’s Viennese Finger Biscuits

Making these Viennese Finger Biscuits may sound like a bit of work, but it’s quite a straightforward process when you break it down. Here’s a step-by-step guide to help you create these delicious treats:

1. Preheat and prepare

   Start by preheating your oven to 190°C (170°C fan) or 375°F. Line your baking trays with parchment paper. This will prevent the biscuits from sticking and ensure even baking.

2. Cream the butter

   In a large mixing bowl, beat the softened butter and icing sugar together until the mixture is light and fluffy. This step is crucial to ensure the biscuits have that melt-in-your-mouth texture. Use an electric mixer for best results, but a hand whisk will work as well if you have the patience.

3. Add the dry ingredients

   Sift the plain flour and cornflour into the creamed butter mixture. Then, mix gently until the dough comes together.

   The dough should be soft, smooth, and a little bit sticky, but not wet. Add the vanilla extract and combine it into the dough thoroughly.

4. Pipe the biscuits

   Spoon the dough into your piping bag fitted with a star nozzle. Pipe long finger shapes onto your prepared baking trays, spacing them apart about 2.

   5 cm (1 inch) to allow room for expansion as they bake. You can also pipe small rosettes if you prefer, but traditional Viennese fingers are long and slender.

5. Bake the biscuits

   Bake the biscuits in the preheated oven for 10-12 minutes, or until they turn a pale golden color. Be careful not to overbake, as these biscuits should be light in texture. Keep a close eye on them as they can quickly go from perfectly baked to slightly too crispy.

6. Cool

   Once the biscuits are baked, remove them from the oven and let them cool on the trays for a few minutes before transferring them to a cooling rack to cool completely. This ensures they won’t break as you move them.

7. Decorate (optional)

   If you like, melt some chocolate and drizzle it over the cooled biscuits. You can dip the ends of the biscuits in chocolate for a bit of added flair, then allow them to set before serving.

Expert Tips

• Use room temperature butter: This is key to achieving the right texture in your dough. Cold butter can make the dough too stiff and difficult to pipe.
• Don’t overmix: After adding the dry ingredients, mix just until incorporated. Overmixing will make the biscuits dense instead of light.
• Chill the dough if needed: If the dough becomes too soft while piping, pop it in the fridge for about 15 minutes to firm it up. This makes the piping process easier and helps the biscuits keep their shape while baking.
• Test your oven: Every oven is different, so check the biscuits around the 8-minute mark to ensure they’re not overbaking. You’re looking for a pale golden color, not a dark brown.
• Sift your dry ingredients: Sifting helps prevent lumps and ensures the ingredients are evenly distributed in the dough, which contributes to a lighter texture.
• Don’t skip the parchment paper: Not only does it prevent sticking, but it also allows for even heat distribution, resulting in a more consistent bake.

Mary Berry’s Viennese Finger Biscuits are a classic treat that effortlessly combine simplicity with elegance. Their buttery texture, delicate crumb, and crisp finish make them irresistible with a cup of tea or coffee.

The recipe itself is straightforward, but with a few tips and tricks, you can elevate these biscuits to perfection. Whether you’re baking for a special occasion or just indulging in a personal treat, these biscuits are sure to impress. So, gather your ingredients, get your piping bag ready, and enjoy the delightful process of creating these charming, delicious biscuits.

Easy Recipe Variations For Mary Berry’s Viennese Finger Biscuits

Mary Berry’s Viennese Finger Biscuits are classic treats that capture the delicate texture of a buttery, melt-in-your-mouth biscuit. The recipe itself is quite simple, but it’s versatile enough to allow for a variety of creative twists. Below are some easy and exciting recipe variations to elevate this traditional bake.

1. Chocolate-Dipped Viennese Fingers

   One of the most popular variations is to dip the ends of the biscuits in melted chocolate. Dark or milk chocolate works wonderfully with the rich, buttery flavor of the biscuits.

   After piping the biscuits in their classic finger shape, melt your chosen chocolate and dip the end of each biscuit into it, letting the excess drip off before placing them on a parchment-lined tray to set. You can even sprinkle a little sea salt over the chocolate for a sophisticated contrast in flavor.

2. Flavored Biscuits

   Adding zest to the classic recipe is simple. For a refreshing citrus twist, incorporate lemon, orange, or lime zest into the dough.

   The citrus adds a burst of flavor that complements the rich, buttery texture. For a more decadent version, you could stir in a little vanilla extract or even almond essence, which will infuse the biscuits with a subtly nutty flavor.

3. Nutty Variations

   For a more indulgent, textured treat, try folding finely ground almonds or hazelnuts into the biscuit mixture. These nuts bring an extra level of flavor and crunch that pairs wonderfully with the softness of the Viennese finger. Another idea is to sprinkle chopped nuts, like pistachios or walnuts, over the chocolate-dipped ends for extra visual appeal and flavor contrast.

4. Spiced Viennese Biscuits

   Incorporating spices like cinnamon, cardamom, or ginger can transform the flavor profile of the biscuits, making them perfect for the autumn and winter months. A pinch of ground cinnamon mixed into the dough or sprinkled over the top of the biscuits before baking adds a warming touch, ideal for pairing with a cup of tea or coffee. Cardamom can add an aromatic depth to the biscuit, which pairs beautifully with both chocolate or citrus variations.

5. Mini Viennese Sandwich Biscuits

   Take your Viennese fingers to the next level by turning them into little sandwiches. Once baked and cooled, spread a thin layer of jam or buttercream between two biscuits.

   Raspberry or strawberry jam is an ideal filling, adding a tangy sweetness that contrasts perfectly with the biscuit’s buttery richness. For something more indulgent, try a thick layer of chocolate ganache or even whipped cream.

6. Vegan Viennese Biscuits

   To make a vegan version of Mary Berry’s classic Viennese Finger Biscuits, swap out the butter for a plant-based butter alternative and use a dairy-free substitute for the egg yolks. You can also opt for a flaxseed or chia egg (one tablespoon of ground flaxseed or chia seeds mixed with three tablespoons of water, left to sit for a few minutes to thicken). The result will be a slightly different texture but just as delicious and buttery in flavor.

Best Practices To Store Leftovers

To preserve the freshness and texture of your Viennese Finger Biscuits, proper storage is essential. Here are some best practices to keep your leftover biscuits in top condition:

1. Airtight Containers

   The most important aspect of storing your Viennese biscuits is keeping them in an airtight container. This will prevent them from absorbing moisture or drying out too quickly.

   You can use a tin or plastic container with a tight-fitting lid, or a resealable bag. Just make sure the container is completely sealed to avoid air exposure.

2. Cool Completely Before Storing

   Allow your Viennese biscuits to cool completely on a wire rack before storing them. If you store them while they’re still warm, the condensation inside the container can soften the biscuits and make them lose their crisp texture. Once cool, transfer them carefully to your storage container.

3. Separate Layers with Parchment Paper

   If you have a large batch of biscuits and need to stack them in your storage container, it’s a good idea to place a layer of parchment paper between each layer of biscuits. This helps to keep them from sticking together and preserves their shape. It also prevents the delicate biscuits from getting damaged.

4. Refrigeration or Freezing

   For extended storage, you can refrigerate or freeze the biscuits. To refrigerate, simply place the biscuits in an airtight container in the fridge.

   They can last for about a week when refrigerated. For freezing, wrap the biscuits in parchment paper or plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy them, you can thaw them at room temperature or pop them in the oven for a few minutes to refresh their texture.

5. Avoid Storing Biscuits with Soft Fillings

   If you’ve made filled variations, such as sandwich biscuits with cream or jam, it’s best to consume them within a few days. The moisture from the filling can cause the biscuits to soften and lose their crunch. Store these types of biscuits in the fridge and consume them promptly to maintain the best texture and flavor.

What Goes Well With Viennese Finger Biscuits

Viennese Finger Biscuits are delicate and flavorful on their own, but they can also be paired with various treats and drinks for an enhanced experience. Here are some delicious ideas for what goes well with these buttery biscuits:

1. Tea and Coffee

   The soft, buttery texture of Viennese Finger Biscuits makes them an ideal companion to a hot beverage. Classic black tea, such as Earl Grey or English Breakfast, pairs wonderfully with these biscuits, as the warmth of the tea helps balance the richness of the biscuits.

   For a more indulgent treat, a creamy cappuccino or latte also works beautifully, as the coffee’s bitterness contrasts nicely with the sweetness of the biscuits. A glass of cold milk is another timeless pairing that never fails to delight.

2. Fresh Fruit

   For a lighter, refreshing option, consider serving your Viennese biscuits alongside fresh fruit. The sweetness and acidity of fruits like berries, oranges, or apples complement the rich butteriness of the biscuits. A fruit salad with a mix of juicy fruits or a simple serving of strawberries or raspberries will enhance the overall flavor profile of the biscuits.

3. Whipped Cream and Jam

   For a more indulgent pairing, serve the biscuits with a dollop of freshly whipped cream and a spoonful of jam. The sweet, airy cream pairs beautifully with the crumbly texture of the Viennese fingers, while the tangy jam (strawberry, raspberry, or apricot are great options) adds a burst of flavor that contrasts with the buttery base.

4. Cheese

   If you’re feeling adventurous and looking for a savory pairing, try matching the biscuits with a mild, soft cheese like brie or cream cheese. The combination of the biscuits’ sweetness and the cheese’s creaminess creates an interesting balance of flavors. You could even spread a thin layer of cream cheese on the biscuits themselves for an unexpected treat.

5. Dessert Platters

   Viennese Finger Biscuits can also be part of a dessert platter, paired with other treats like shortbread, meringues, or chocolate truffles. The variety of textures and flavors on the platter makes it perfect for gatherings and special occasions.

Conclusion

Mary Berry’s Viennese Finger Biscuits are a timeless treat, known for their melt-in-your-mouth texture and delicate flavor. The versatility of the recipe allows for endless variations, from chocolate-dipped versions to spiced or nutty alternatives, making it a fun and creative baking project.

Proper storage ensures that leftovers remain fresh and crisp, while pairing them with the right drinks and accompaniments can elevate the entire experience. Whether enjoyed with tea, coffee, or fresh fruit, these biscuits are sure to please any palate.

FAQs

What Are Viennese Finger Biscuits?

Viennese Finger Biscuits are delicate, buttery cookies that are traditionally shaped into long fingers. They have a light, crumbly texture and are often dipped in chocolate. Mary Berry’s recipe is a popular version, known for its easy-to-follow instructions and delicious flavor.

What Ingredients Do I Need For Mary Berry’s Viennese Finger Biscuits?

To make Mary Berry’s Viennese Finger Biscuits, you will need butter, icing sugar, plain flour, cornflour, vanilla extract, and a little bit of milk to help achieve the right consistency. The biscuits are often finished off with melted chocolate for dipping.

Can I Substitute The Butter In Mary Berry’s Viennese Finger Biscuits Recipe?

While butter is a key ingredient for the rich, crumbly texture, you could substitute it with margarine or a dairy-free butter alternative if you’re looking for a dairy-free version. However, this may slightly alter the flavor and texture of the biscuits.

How Long Should I Bake Mary Berry’s Viennese Finger Biscuits?

Mary Berry’s Viennese Finger Biscuits should be baked for around 12-15 minutes at 180°C (160°C fan) or 350°F, until they are a light golden color. Be sure to watch them closely, as they can burn quickly due to their delicate texture.

Can I Make The Dough For Viennese Finger Biscuits Ahead Of Time?

Yes, you can prepare the dough ahead of time. After making the dough, wrap it in plastic wrap and refrigerate it for up to 24 hours before baking. This helps the dough firm up and makes it easier to pipe the biscuits into shape.

How Do I Pipe The Dough For Viennese Finger Biscuits?

To pipe the dough, use a piping bag fitted with a large star nozzle. You can pipe the dough directly onto a baking sheet, forming long, finger-shaped biscuits. Make sure to leave a little space between each one, as they will spread slightly while baking.

What’s The Best Way To Store Viennese Finger Biscuits?

Store your Viennese Finger Biscuits in an airtight container at room temperature. They should stay fresh for up to a week. If you have dipped them in chocolate, let the chocolate set completely before storing to avoid smudging.

Can I Freeze Mary Berry’s Viennese Finger Biscuits?

Yes, you can freeze Mary Berry’s Viennese Finger Biscuits. Once baked and cooled, store them in an airtight container or freezer bag for up to 3 months. You can also freeze the dough before baking, allowing you to bake fresh biscuits whenever you wish.

Can I Use A Different Flavor Instead Of Vanilla In Mary Berry’s Viennese Finger Biscuits?

Yes, you can experiment with different flavors in the dough. For example, you could try using almond extract, lemon zest, or orange zest for a unique twist. Just be sure to adjust the quantities to match the intensity of the flavor you choose.

What Kind Of Chocolate Is Best For Dipping Viennese Finger Biscuits?

For dipping, it’s best to use high-quality dark chocolate, milk chocolate, or white chocolate, depending on your preference. Ensure the chocolate is melted and slightly cooled before dipping the biscuits to prevent them from becoming soggy.