Swiss Fingers


Added to 33 cookbooks
This recipe has been viewed 4570 times

Lovely-looking pastries for your special parties. Stuffed with rich butter icing and dipped in chocolate sauce.

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MAkes 12 to 14 pairs.
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  1. Sieve the flour and icing sugar separately.
  2. Cream the margarine and sugar very well until light and creamy.
  3. Add the sieved flour and vanilla essence and mix well.
  4. Fit a star nozzle in a piping bag and fill the bag with the mixture.
  5. Grease a baking tin and pipe small fingers on it.
  6. Bake in a moderate oven at 350°F for 15 minutes.
  7. Cool the fingers
  8. Sandwich the fingers with vanilla butter icing.
  9. Dip both the ends in the chocolate glace icing. Allow to dry and store the pastries.
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