225gplain gluten free flour mixI used GFA Blend A - See NOTES
½tspxanthan gumIf flour blend already contains xanthan gum, DO NOT add.
60gcorn starch(UK cornflour)
200gdark chocolateapprox amount - chopped
Preheat the oven to 180 C/350 F/Gas 4.
Base-line 2 to 3 baking sheets with good quality, non-stick baking paper.
Cream together the butter and icing sugar (preferably using an electric whisk or food mixer) until well-blended, very pale and fluffy.
Mix the flours and xanthan gum (if required) together in a separate bowl to blend.
Add the vanilla extract and flours to the butter mixture and continue to beat until the mixture has become a very smooth, pale paste.
Transfer the mixture to a large piping bag fitted with a large open star nozzle.
Pipe the mixture onto the baking paper lined trays into even-sized 'fingers', leaving a gap between them.
For best results, chill the piped dough on the baking tray for 30 minutes before baking (especially if your climate or kitchen are warm).
Bake for 15 to 20 minutes until golden brown, turning the trays half-way through to ensure an even bake. Keep a close eye on them to ensure they don’t burn.
Remove from the oven and leave to cool completely on the trays.
Dipping the biscuits in chocolate
Once the biscuits are cold, use a flexible palette knife to carefully loosen the biscuits from the baking paper. They will be quite fragile, so handle with care.
Place a clean sheet of baking paper onto a large baking tray ready for setting the chocolate.
Take the chopped chocolate and place in a small, high-sided glass bowl (or mug).
Melt the chopped chocolate either in the bowl set over a pan of just simmering water, stirring frequently. Or in the microwave on 30 second bursts (at medium setting), stirring well between each until the chocolate is just melted.
Carefully hold each biscuit (one by one) at one end and gently dip into the chocolate (or brush one end with chocolate using a pastry brush), before placing on the baking-paper lined tray to set.
The chocolate can be set either at room temperature or in the fridge.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may be slightly different.Viennese Fingers will keep for up to a week in an airtight container.