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!

Viennese Whirls

9oz very soft butter
2oz icing sugar
8oz plain flour
1oz cornflour

Mix all ingredients till throughly mixed and creamy.

Spoon into piping bag with large star nozzle and pipe equal size swirled rounds onto non stick baking sheets.

Cook in centre of oven, gas 5, until just starting to change colour.
Place on wire rack to cool.

Sandwich together with a little jam and buttercream, and sprinkle a little icing sugar over tops.

Enjoy!