Viennese fingers

This recipe was mostly from Mary Berry’s baking bible - I say mostly, because when I’d done what Mary suggested it did not remotely resemble something that could be piped out, and so I added a teaspoon of vanilla extract to the mix in order to get it more into a dough.  This is the first time I’ve ever used a piping bag and it’s fair to say that it hasn’t gone brilliantly!  I just didn’t get it!  I’m sure it’s a practice making perfect thing so I will keep trying.  There is no uniformity whatsoever to these biscuits so I don’t doubt that Mary would give me no points for presentation. However, these went down a treat here and I was surprised at how much they did taste like a Viennese finger, so I’m glad I gave it a go.