![]() ![]() ![]() The “chocolate” cookies were bland, actually left a bitter aftertaste. At first, I was shocked– how could one of America’s longtime favorite snacks be reasonably besmirched in such a fashion? But I listened. Around the time of Nabisco celebrating 100 years of the Oreo cookie, Carolla went on one of his epic rants about how “shitty Oreo cookies are”. ![]() ![]() but one day I grew up and realized that Oreo cookies… not that good! I’ll admit recently my stance was influenced a huge deal by one of my favorite podcasters and comedians, Adam Carolla. etc.īut then something happened… and this may sound odd coming from a 30-something who blogs and podcasts about childhood things…. Two chocolate cookies building a sandwich around a creamy white middle… oh the fun we all had with our different ways to eat them! You could dip them whole in milk, you could pull the sandwich apart and lick the creme off of each side, you could eat half, dip the other half in milk, etc. I used to like Oreo cookies, really I did! I mean, since childhood, the fun part of the day was getting a few out of the box, pouring a tall glass of milk (whole cow milk, 100% fat! This was back in the early 80’s when men were men, kids were kids and lactose was still tolerated). Hartnabrig nor the black dude from Walker, Texas Ranger. Store in an airtight container until ready to use.Please note: This is not an post about Carlton Banks, Lamar from Revenge of the Nerds, Braxton P. Return to the wire rack and place in a cool place (not the fridge) until the chocolate has hardened. Take a cooled Viennese finger from the cooling rack and dunk one end deep into the melted chocolate with the patterned side tilting slightly towards the chocolate. For the chocolate-dipped tips, melt the chocolate in a small bowl (either gently in a microwave or over a bain marie). Cool on the baking tray for 2 minutes before transferring to a wire rack to cool and harden.Ĥ. Bake on the middle shelf of the oven for 8-10 mins until just golden in colour (the baking time will depend on the size of piping nozzle, so larger fingers will take longer in the oven). Refrigerate for 30 minutes (this will reduce spreading during baking). Pipe 10-12 fingers on the baking sheets allowing space between them (for good piping, aim directly downwards, squeeze the bag evenly and firmly). Fill a piping bag fitted with a large star nozzle with the mixture (if the mixture does not flow, massage the bag gently). The consistency should be smooth but not extremely stiff (only add milk if you think the dough needs loosening for piping).ģ. Sieve together the flour, cornflour and baking powder, then mix in the sieved ingredients in 2-3 batches and continue to beat, until thoroughly mixed. Place the butter and icing sugar into a bowl and using an electric whisk beat until fully combined. Line a baking sheet with parchment paper (for a piping guide, use a pen to draw 7cm lines on the reverse of the paper).Ģ. Preheat the oven to 190C fan before baking. This recipe makes 10-12 biscuits – the perfect amount for a little practice.ġ. If this happens to you, subsequent batches will leave your nerves shot. The second wake-up call is when you bake biscuits in the oven only to find the dough has spread horribly leaving you just as deflated as your delicate Viennese fingers. Another tip is to warm a steel piping nozzle before fitting it in the bag. Gently massaging the dough in the piping bag will soften it and also remove air bubbles that might create a vacuum. The first wake-up call comes when you commence piping and find the dough is too stiff and doesn’t flow easily. They are the type of dainty biscuit that reminds you that baking is a scientific craft and can go very wrong if you play fast and loose with a few basic rules. They were invented and popularised in Britain, but inspired by Austrian pastries. Viennese fingers, the short buttery melt-in-the-mouth biscuits, fall into this category. Some things look deceptively easy to make. ![]()
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