mocha viennese fingers

July 4, 2007 at 12:22 am | Posted in Chocolate, Coffee, Cookies | 6 Comments

the write-up before the recipe goes like this: “sophisticated cookies that look elegant and taste superb, they can be served with morning coffee to impress your guests or just please your friends.” i had the second ‘aim’ in mind.


these are actually shortbread cookies. i modified the actual recipe a bit, making fingers instead of swirls.


the taste of the coffee isn’t particularly strong and the cookies are not very sweet either. the texture of these cookies are very delicate and crumbly; it literally melts in your mouth. it’s perfect for people who just want their tongue to do the work. πŸ˜‰

adapted from the cookie book; catherine atkinson

4 oz. semisweet chocolate, chopped
200g butter, softened
2 oz. icing sugar
1/2 tbsp coffee granules dissolved in 2 tbsp hot water
7 oz. plain flour
2 oz. cornflour


coating/compound chocolate
hundreds and thousands

1. melt the semisweet chocolate in the microwave, then leave to cool slightly. preheat oven to 160 degrees celsius and lightly grease two baking sheets.

2. cream butter and icing sugar in a bowl until smooth and pale. beat in the melted chocolate and then the coffee.

3. sift the flour and cornflour over the mixture. fold in lightly and evenly to make a soft mixture.

4. spoon the mixture into a pastry bag fitted with a large star nozzle and pipe fingers on the baking sheets, allowing room for spreading during baking.

5. bake for about 15 minutes, until the cookies are firm and beginning to brown. leave to cool for about 10 minutes on the baking sheet, then using a metal spatula, transfer carefully to a wire rack to cool completely.

6. when cool, dip ends into melted coating/compound chocolate. sprinkle hundreds and thousands and place on the baking sheet to allow the chocolate to set.




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  1. yummy….

  2. hey. i really enjoy reading your blog!! these look yummy πŸ™‚

  3. thanks yanni and dorothy! πŸ™‚

  4. i like this biskuts!!!

    eh maybe if u dip it in white choc or smtg kan, it will look more appealing. pasal ada contrast.

  5. hazz: yeah yeah true. tapi white choc leceh la nak melt, it’s so sensitive. must find the white compound choc soon. hee. πŸ™‚

  6. Maya, I did something very silly just now. Instead of 4 oz of chocolate, I only added 2 oz. =( I was still thinking to myself why is my fingers so light in colour and then when it’s done, the coffee flavour was pretty strong. Then I thought to myself that Maya said the coffee taste isn’t strong. When I check your blog now then I realised my mistake. Oh well…

    Anyway, to “cover” the coffee taste, I sieve icing sugar on it instead. I’ll see what my friends say tomorrow.

    Still, thanks for sharing the recipe!

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