Viennese Fingers


    • 8ozs butter / soft margarine          
    • 2ozs icing sugar
    • 8ozs flour


    • 4ozs icing sugar
    • 20zs margarine



Beat butter and icing sugar together until creamy.

Beat in the flour.

Place in piping bag with large star nozzle and pipe onto baking tray.

When cool, stick together with icing and dip the ends in melted chocolate. Leave on cooling rack to dry.


Oven Temperature – 180 C

Cooking Time – 10 – 15 mins (until golden)

On R238 from Derry to Buncrana at Tooban, Burnfoot 


Co. Donegal 

Republic of Ireland F93 XY65