- 240g butter
- 80g icing sugar
- 60g eggs
- 300g flour
- vanilla extract to taste
- 75g dark chocolate
viennese biscuits
Ingredients
Method
pre heat oven to 200'C
beat butter and icing sugar until light
beat in egg
add vanilla and flour
put in piping bag
pipe out with a star nozzle into 6cm fingers
cook until golden
cool on a rack
pipe chocolate over fingers in striped pattern
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
