Double chocolate shortbread fingers

Double chocolate shortbread fingers

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

Prep: 15 mins Cook: 10 mins plus cooling


Makes 14-16

Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat

Nutrition and extra info

  • uncooked dough only

Nutrition: per finger

  • kcal187
  • fat12g
  • saturates8g
  • carbs16g
  • sugars7g
  • fibre1g
  • protein2g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g slightly salted butter, softened
  • 50g icing sugar
  • 2 tsp vanilla extract
  • 200g plain flour
  • 2 tsp cornflour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g milk chocolate, broken into chunks
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 50g white chocolate, broken into chunks
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  1. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.

  2. Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.

  3. Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.

  4. Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn’t touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
31st Dec, 2018
Lovely simple yet stunning biscuits for an afternoon. Look great and taste great too.
27th Oct, 2017
Great recipe. Easy enough for my children (7+8yrs) to do on their own with just a smidge of help to fill the piping bag. They love making them, they cook very quickly and taste amazing. I'm not so keen on the chocolate mess my kitchen becomes after they've 'dipped' but they have fun and the rest of the family love eating them. They really melt in the mouth. Delicious.
15th Apr, 2017
LOVE this recipe. So quick and easy to do but look amazing and taste it too! So handy to make if you need something last minute to take to a friends house or similar occasion. Only thing is I do recommend melting more chocolate for good coverage as the mixture made lots more fingers than expected and so I had to melt more chocolate towards the end so that they were all covered. They melt in the mouth and were so popular that they only lasted the day!
24th Jul, 2016
Delicious melt in the mouth shortbread fingers! Followed the recipe, trick is to make sure your butter is SOFTENED, you should not add any liquid to this mixture. Only mistake I made was to pipe too thinly, once cooked became fragile (only broke 1 though!) as had to drizzle melted chocolate on top instead of dipping ends. Still tasted divine, did these for a family party and everyone loved them. Next time I will double recipe, pipe thicker but also, sandwich together two with buttercream and then dip ends in chocolate. These are better than any shop bought Viennese fingers, ideal for afternoon tea.
3rd Jul, 2016
These turned out really nice but the recipe needs a little tweaking. The dough was not tacky but too think to be able to pipe. I added 2 tbsp milk. That worked really well. Also you could add 1 egg York that would work as great too. Very easy and taste soo good.
24th Oct, 2015
This mixture is very stiff and not the tacky consistency suggested. I have double checked the ingredients, weights and measurements on line and in the magazine. I wonder if there is something missing? I am resorting to a slice and bake approach.
7th Apr, 2016
My daughter accidentally put in four tablespoons of cornflour instead of four teaspoons. Although the mixture was a bit dry and we had to add a few drops of milk, the shortbread could easily be piped and it turned out great! Hope this helped!
16th Jun, 2020
These just ‘melted’ in the oven for me. I piped them into pretty ridged lines but the lost all their details and end up long splotches. There’re also too crumbly to dip (they’re falling apart!) What did I do wrong?
lulu_grimes's picture
19th Jun, 2020
Hi, I'm not entirely sure. Are you able to check your oven temperature? it sounds as if it may not have hot enough to set the biscuits quickly. Try checking the temperature, also, pipe the biscuits and chill them in the fridge for 15-20 mins and then cooking them. I hope this helps, Lulu
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?