Ingredients:
200g Salted Butter
50g Icing Sugar
2 tsp Vanilla Extract
200g Plain Flour
2 tsp Cornflour (or cornstarch)
½ tsp Baking Powder
50g Chocolate 

Method:
Step 1: Preheat the oven 180˚C and line two baking trays with baking sheets.
 
Step 2: Firstly, add the butter and sugar to a large bowl and whisk for 5 minutes until pale and fluffy.

Step 3: Next, add the vanilla extract and again whisk lightly until fully incorporated. 

Step 4: Sift in the flour, cornflour, and baking powder slowly, using a spatula or wooden spoon fold the mixture together until combined (Dough should have a tacky consistency)

Step 5: Spoon the dough into a piping bag fitted with a large star-shaped nozzle, if you have too much mixture you can do it in two batches. 

Step 6: Pipe 10cm long, 1,5cm wide fingers onto a baking sheet leaving 3cm spaces between each finger.

Step 7: Bake for 8-10 minutes, swapping trays over halfway through; once pale and golden and fully cooked through, leave to cool on the baking sheet for a few minutes, then transfer to a wire rack. 

Enjoy a cup of tea, coffee, or milk!

Tips: The key to the best shortbread is to fold in the dry ingredients very gently and quickly bake one tray at a time 8-10mins if you do not have the space for both trays.

To make vanilla sandwich biscuits using your Viennese fingers, see my vanilla buttercream recipe, or to have some chocolate on the tips see my recipe for these also!