Chocolate vanilla fingers
These chocolate vanilla fingers are the kind of bake that proves simple really can be spectacular. Buttery vanilla biscuit dough meets a rich chocolate swirl, giving you crisp, delicate fingers with a beautiful two‑tone finish. They’re light, elegant, and perfect for dipping into a cup of tea, adding to a biscuit tin, or serving on a dessert platter when you want something that looks impressive without any extra effort
These mouth watering buttery biscuits are perfect with a cuppa tea. When I make these, they don’t last very long!
Chocolate vanilla fingers
Ingredients
- 100 g unsalted butter
- 25 g icing sugar
- 100 g plain flour
- ¼ tsp baking powder
- ½ tsp vanilla essence
- 75 g milk chocolate, melted
Instructions
- Preheat the oven to 190ºc / 375ºf / Gas 5. Line 2 trays with baking paper.
- Beat the butter until smooth, then stir in the icing sugar until mixture is pale and fluffy.
- Add the flour, baking powder and combine. Add in the vanilla essence and beat well.
- Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe out onto each baking sheet, spacing well apart to allow for spreading during cooking. Bake for 10-12 minutes until pale golden.
- Leave to set for around 5 mins, then use a palette knife to transfer to a wire rack and leave to cool completely.
- In the meantime, melt the chocolate over pan of hot water. Once melted, dip the ends of each biscuit into the melted chocolate, then place back on a wire rack to set. Then serve with a cuppa tea.
Top tip
- The dough may seem stiff but don't add any liquid to soften, as this will make the dough heavier