Viennese Fingers

These Viennese Fingers just melt into your mouth.... You can sandwich them using a thin layer of raspberry jam or just eat them as they are.  Absolutely yummy!  My little one loves them :-)

Ingredients:

Unsalted Butter (softened)           100g
2 large Egg Yolks                      
Caster Sugar                                 40g
Vanilla Bean Paste                       1 tbsp
Plain Flour                                    125g
Some good quality dark chocolate (for decorating purpose)

Method:

1.  Preheat oven to 180C.
2.  Put the softened butter in a medium bowl.  Use an electric mixer to beat it until light & fluffy.
3.  Add in caster sugar, continue beating.
4.  Add the egg yolks and vanilla bean paste into the mixture, continue beating until they're mixed well.
5.  Add flour and keep beating until smooth.
6.  Put the mixture into a piping bag fitted with a wavy piping nozzel.
7.  Pipe out the mixture into whatever shape you like on an oven tray with baking paper.
8   Bake for about 12 minutes.
9.  Set aside to cool down.
10.  Melt some good quality dark chocolate using double boiler.  Using a spoon, drizzle some of the chocolate onto the cookies.