Peppermint Viennese Fingers – Willey’s Weekly Bake 204

Can someone please tell me why I don’t make these more often, they are just so crumbly sweet biscuits, I love the addition of peppermint but plain chocolate or orange is also really good. These are one of my friends favourites so I made them for visiting her this weekend.


  • 200g Plain Flour
  • 200g Butter
  • 100g Dark Chocolate
  • 1/2 tsp of Baking powder
  • 50g Icing sugar
  • 2-3 Drops of Peppermint extract – Use orange zest for orange flavour and 1 tsp of juice.
  • Mint leaves


  1. Prepare two baking trays with teflon sheets or baking paper.
  2. Cream together the butter and sugar, the butter must be super soft for this to work well.
  3. Add the flour, baking powder and pepper mint and mix together until forms a dough.
  4. Fill a pipping bag with a star nozzle with your biscuit mix and pipe fingers onto your trays. I go up and down and join the ends. as I think this works best but you can do whatever shape you like best.
  5. Preheat oven to 180 degrees celsius.
  6. Then freeze your biscuits on the tray for 10-15 minutes. This is to ensure that they keep their shape when baking.
  7. Then bake in the oven for 10 minutes until slightly golden.
  8. Remove the biscuits from the tray and leave to cool fully.
  9. Melt the dark chocolate in a heat proof bowl on a sauce pan.
  10. Chop the mint leaves into small pieces.
  11. Once cooled dip the biscuits in the chocolate using a spoon to help coat.
  12. Then sprinkle the mint leaves over the chocolate.
  13. Leave to set on the cooling rack and enjoy!

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