I find that using a grippy piping bag (rather than the shiny smooth variety) also helps to get the piping right. If the dough feels too stiff, gently massage it in the piping bag to soften slightly. However you choose to pipe Viennese biscuit dough, a wider nozzle tip is crucial. This may be an entirely straight-forward process, or the dough may feel too stiff to pipe into anything but unsightly blobs. Stork baking block is my ‘go to’ alternative, because it ensures a reasonably buttery flavour as well as texture. Not using a butter block will likely result in Viennese biscuit puddles.Įqually, if making gluten free-dairy free Viennese Fingers, be sure to use a good block butter alternative that closely mimics the properties of a dairy butter. It has entirely different properties to the tubbed ‘spreadable’ variety. Butter and Dairy Free ‘butter’įor dairy biscuits, be sure to use a butter block. The recipe has been carefully crafted to ensure that it works as well as possible for the gluten free community. In order to ensure that you have the best chance of success in making great Viennese Fingers, follow the recipe closely… No deviations. They are set out in stone to avoid a melted puddle of baked crumbs that wreak havoc on your baking esteem.
But like any Viennese Biscuits, they require sticking to a few very hard and fast rules. Viennese Fingers look simple enough to make.
#VIENNA FINGERS HOW TO#
How to make Gluten Free Viennese Fingers – Essential Information Guide to Safe Eating & Cross-Contamination.Food – A Guide to Safe Eating & Cross-Contamination.
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