Chocolate orange Viennese fingers recipe

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Indulge your sweet tooth this Mother's Day with these chocolate orange Viennese fingers which are perfect for afternoon tea. See method

Ingredients

of the reference intake
Carbohydrate 12.4g Protein 1.4g Fibre 1.1g

Line two baking trays with nonstick baking paper. Cube the baking block, then put in a mixing bowl with the icing sugar; mix with an electric whisk until light and fluffy. Add the flour, baking powder, vanilla extract, half the orange zest and the juice; whisk to combine.
Spoon into a piping bag fitted with a large closed-star nozzle and pipe 16 fingers, 7cm long, onto the prepared trays, spacing them well apart. Use kitchen scissors to cut the dough from the end of the nozzle to give a neat finish. Transfer to the fridge for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C.
Bake for 15 mins, leave to cool for 5 mins, then transfer to a wire rack to cool fully. When cool, dip the ends in the melted chocolate, scatter with sea salt and the remaining orange zest, then transfer to a sheet of baking paper to set. They’ll keep for up to 3 days in an airtight container.