Viennese Chocolate Fingers
Comments:	These easy to make fabulous light cookies just melt in your mouth ! They also can be eaten as is, without chocolate, or sandwiched two-by-two, a little cream butter between each. Preparation time : 20 minutes Baking time : 15 minutes Calories : 161 Proteins : 1 g Carbohydrates : 20 g Sugars : 11 g Fat : 9 g Saturated fat : 6 g
Servings:	18 cookies

1/2 cup [115 g] unsalted butter 6 tablespoons [90 mL] icing sugar 1 1/2 cups [210 g] self-rising flour, sifted 3 tablespoons [45 mL] cornstarch 7 ounces [200 g] dark chocolate

Preheat oven to 375°F []190°C. Lightly grease 2 cookie sheets. Into a bowl, beat together unsalted butter and icing sugar until light and smooth. Beat in already mixed together sifted flour and cornstarch. Melt 2 3/4 ounces [78 g] of dark chocolate; beat melted chocolate into dough. Spoon dough into a pastry tube with a large star-shaped end. Press dough into approximately 2-inch [5-cm] long fingers, apart from each other, onto greased cookie sheets. Bake into preheated oven for 12 to 15 minutes. Leave to cool slightly onto baking sheets and then, using a spatula, transfer fingers onto wire racks. Leave to cool completely. Then melt dark chocolate and dip fingers, one at a time to coat one end of each finger with melted chocolate. Let excess chocolate drip into bowl, then transfer each finger onto parchment. Leave chocolate to harden before serving.