Vegan Viennese Fingers

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

Gluten free, dairy free, vegan
Gluten and dairy free Viennese Fingers

DF: Dairy Free

GF: Gluten Free

Ingredients

  • 120g Margarine
  • 115g Gluten free plain flour (Use normal flour for non-GF version)
  • 30g Icing sugar
  • 30g Cornflour 
  • 1/4 tsp Xanthan gum (omit for non-GF version)
  • Drop Vanilla extract
  • Poinch of Salt​
  • 100g Dark chocolate

Recipe Tips

Gluten and Dairy Free Vegan Viennese Fingers

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.

Viennese fingers batter

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.

Viennese fingers batter

Making the Biscuits

Once piped onto a baking sheet, the biscuits are 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.

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.

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.

Viennese fingers dipped in dark chocolate

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.

Tried this recipe? Please leave a star rating

Rating: 1 out of 5.
Vegan Viennese Fingers

Viennese Fingers

I can eat far too many of these! They are melt in the mouth and buttery (without the butter) and so good with that hint of rich chocolate which adds a crunchy outer layer to the biscuit.
Prep Time 20 minutes
Cook Time 20 minutes
Course Snack
Servings 12 Biscuits
Calories 171 kcal

Ingredients
  

  • 120 g Margarine
  • 115 g Gluten free plain flour Use normal flour if not gluten free version
  • 30 g Icing sugar
  • 30 g Cornflour
  • 1/4 tsp Xantham gum omit if already in gluten free flour blend or you are baking the non gluten free version
  • Drop Vanilla extract
  • Pinch Salt
  • 100 g Dark chocolate

Instructions
 

  • Preheat the oven to 190°C /180°C (fan).
  • Soften the butter to room temperature and cream together with the sugar. Using an electric whisk works well for this to aerate the butter and create that light texture.
  • Weigh out the dry ingredients and sift them into the mixture. Mix in until just combined (do not over mix).
  • Pipe onto the lined baking tray (I use a baking mat) using a star shaped nozzle to create the ridges. Cool in the fridge for 30 minutes.
  • Bake at 180°C for 15-20 minutes.
  • Allow to cool and then dip into melted chocolate, let the chocolate set before eating (if you can resist).

Notes

Nutritional information is an estimate and may vary.
Keyword dairy free, gluten free, shortbread, vegan baking recipe

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Vegan Viennese Fingers