Chocolate Viennese Fingers

These are same recipe as my Viennese Biscuits on a previous page as below:

viennese recipe :- 

Put mixture into large piping bag with large open star nozzle, and pipe fingers onto greased baking tray, leaving space for spreading.

Bake until ridges are starting to brown, remove from oven and allow to cool still on tray for a while, before using palette knife to remove to wire rack to cool completely.

Melt chocolate in glass or steel bowl over pan of simmering water.

Dip half of fingers into chocolate gently ( they are delicate), then shake a few sprinkles on if desired.
Place on baking parchment and leave till chocolate set.
Store in air tight tin, between layers of parchment paper to kitchen roll.

Enjoy!

Coconut Snowballs

This is a quick and easy recipe and they can be frozen.

6oz condensed milk
12oz desiccated coconut
pinch salt
2 tsp vanilla

1/4 tsp cream of tartar
3 tbsp icing sugar
2 large egg whites

glace cherries for decoration

Whisk egg whites and tartar till forms peaks, add icing sugar a little at time, then continue to whisk till peaks form.

In another large bowl mix together coconut, condensed milk, salt and vanilla thoroughly.

Fold coconut mixture into egg whites.

Line 2 baking trays with non stick parchment paper.

Roll mix into balls and place on trays, add half a cherry on tops.

Bake in centre of oven, Gas 5 for aprox 15-20 mins until lightly brown.

Leave on trays to cool slightly before transferring to wire rack to finish cooling.

Enjoy!