A shopping trip this morning looking for brown face paint (my son is going to school as a bear on Tuesday) caused me to have to bake this afternoon! I found some very cool nozzles to create icing/biscuits/meringues…anything pipeable really, with a hole in the centre. So these Viennese flowers are the first creation using one of my new nozzles!
50g caster sugar
175g self raising flour
1/2 tsp vanilla extract
1. Cream the margarine and sugar in a bowl until pale and fluffy.
2. Thoroughly mix in the vanilla and flour. Add the milk to get a consistency you can pipe.
3. Pipe onto greased baking trays and bake for 20 minutes until golden brown.
These are yummy, Viennese fingers/flowers are always a winner!