Chocolate-dipped Viennese Fingers

Ingredients:

3 1/2oz butter, plus extra for greasing

1 oz caster sugar

½ tsp vanilla extract

3 1/2oz self-raising flour

3 1/2oz plain chocolate

Directions:

Preheat the oven to 160C/325F. Grease two large baking sheets.

Place the butter, sugar and vanilla extract in a large bowl abd beat together until light and fluffy.

Stir in the flour, mixing evenly to make a fairly stiff dough.

Place the mixture in a piping bag fitted with a large star nozzle and pipe fingers about 2 ½” long onto the baking sheet.

Bake in the oven for 10-15 minutes, or until pale golden.

Leave to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Place the chocolate in a heatproof bowl, set over a saucepan of gently simmering water and heat until melted.

Remove from the heat.

Dip the end of each biscuit into the chocolate to coat, then place on a sheet of baking paper and leave to set.