Vegan Viennese Fingers

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These Vegan Viennese fingers are melt in the mouth and buttery (without the butter) with a hint of rich dark chocolate.

Vegan Viennese Fingers

DF: Dairy Free

GF: Gluten Free

Recipe Tips

Adaptable for both gluten free and dairy free options

Viennese fingers are actually a British biscuit, but they are inspired by the German/Austrian Spritzgebäck which are a light shortbread biscuits made in various shapes and often dipped in dark chocolate too.

These biscuits are very similar to shortbread, except they are much more melt in the mouth with that light buttery texture, they are also sightly more flavoursome with the addition of vanilla into the dough. This recipe works really well with the gluten free, dairy free and vegan versions too.

The Biscuit Dough

The heart of these Viennese Fingers lies in the buttery dough, which is piped into delicate finger shapes using a piping bag fitted with a star-shaped nozzle. The dough is infused with a drop of vanilla extract, lending a subtle sweetness and aromatic flavour that perfectly complements the buttery richness.

Of course, although these biscuits are famed for their buttery flavour, I don’t actually use butter in the dough. I substitute the butter of a dairy free margarine and I find the biscuits are perfectly good with this swap. You, however, could swap back to butter if you can, but I think they are just as good either way.

Making Viennese finger biscuit dough involves blending the ingredients to create a delicate, melt-in-the-mouth treat. Start by creaming together the softened margarine and sugar until the mixture is light and fluffy. Gradually mix in the regaining ingredients until just combined. Over mixing can affect the texture of the dough.

Making the Biscuits

To get the ridges on the biscuits I use a star shaped piping nozzle. You don’t have to do this if you don’t have any nozzles, but I think they are much better with it. Firstly it adds to the lightness of the biscuits, without it they would be much more like shortbread biscuit, and I just think it makes them look authentic and pretty.

Once piped onto a baking sheet, chill the piped dough in the refrigerator for about 30 minutes to help it retain its shape during baking. The biscuits are then gently baked until golden brown and delicately crisp. After cooling, they are dipped into luxurious dark chocolate, adding a layer of decadence that elevates each bite to new heights of indulgence.

The result is a symphony of flavours and textures: buttery, crumbly biscuits enveloped in smooth, rich chocolate. Whether enjoyed with a cup of tea as a mid-afternoon treat or served alongside coffee as a sophisticated dessert, gluten-free Viennese Fingers are sure to delight the senses and leave a lasting impression on anyone lucky enough to enjoy them.

Try the Vegan Viennese Fingers

This recipe is adaptable for dairy free, vegan and gluten free dietary requirements but it’s also great with an option for normal diets too.

Rebecca K.

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