Viennese blackberry finger


Method Makes 30 biscuits

  1. Place Macphie Viennese Mix into a machine fitted with a beater.

  2. Blend the butter and mix together for 1 minute on slow speed.

  3. Beat for 5 minutes on medium speed.

  4. Place the mix into a piping bag with a star nozzle and pipe back and forth to create a finger shape.

  5. Bake at 190°C for approximately 20 minutes.

  6. Once cool, whip Macphie Mactop® Traditional and add the Chambord.

  7. Pipe in a rope design on top of the Viennese finger.

  8. Garnish with fresh blackberries.