Pre heat your oven to 180C & line a baking tray with parchment paper.
Put your butter in your mixer and beat for a minute until nice and soft, followed by your icing sugar, add your vanilla extract, then your flour, corn flour and beat until a soft paste.
You need the cookie paste to be quite soft as you will need to pipe it … if the paste is too stiff you will not be able to pipe, so make sure you beat your paste long enough about 2 minutes on medium speed. Scrap out the mixture from your bowl and fill a piping bag with an open star nozzle.
Pipe 3’ long strips of cookie paste across the tray and space them well apart as they do spread a little when baking. You’ll get loads of Viennese fingers from this or pipe swirls if you’re feeling adventurous.
It’s important to chill the cookies for at least 30minutes as they hold their distinct shape better once chilled.
Bake in your oven for 10 -12 minutes depending on the size of your cookies. Check the cookies after 10minutes, you should have a lovely golden hue
Cool on a rack while you make the filling, be careful as they are still very delicate.
Put all the ingredients into your mixer and beat the living daylights out of it for at least a minute, you’ll see the colour change from a buttery yellow to a pale cream.
Using a piping bag you can pipe a trail on buttercream on one half of your Viennese finger, then sandwich with another on top. I love to then dip the tip one side with dark melted chocolate and leave to set on a tray.
If you want to create the traditional Viennese Swirl, put a little raspberry jam on the base of one swirl and pipe some buttercream on another and sandwich together and dust with some icing sugar to finish.