Vanilla and Cardamom Viennese Fingers

Method

Make it happen

1. 01

   Heat oven to 170°C fan and line two trays.

2. 02

   Beat butter and icing sugar until pale, then mix in vanilla, cardamom, flour and cornflour. Spoon the soft mixture into a piping bag with a large star nozzle.

3. 03

   Pipe 24 short fingers, leaving room between each, and chill 15 minutes so their ridges hold.

4. 04

   Bake 12–14 minutes until edges are pale golden. Cool fully, melt chocolate and dip one end of each finger; set on parchment.