{
    "id": 1072485,
    "title": "Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g",
    "slug": "foxs-chocolatey-biscuits-viennese-milk-chocolate-dipped-fingers-105g",
    "type": "product",
    "url": "https://teas.co.uk/product/foxs-chocolatey-biscuits-viennese-milk-chocolate-dipped-fingers-105g/",
    "modified": "2026-09-25T23:25:11+01:00",
    "excerpt": "Fox's Viennese Milk Chocolate Dipped Fingers are light, piped Viennese biscuit fingers dipped in milk chocolate, 105g in the pack, made for a plate beside the coffee.Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.A Viennese biscuit is piped rather than cut, which gives a fine, rich, short crumb that gives way on the tongue instead of snapping, and these are fingers of it dipped in milk chocolate at one end rather than coated in it. Do not dunk them: a short crumb does not soften, it dissolves.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "A Viennese biscuit is piped rather than cut, with a fine, rich, short crumb that collapses on the tongue instead of snapping, and these are fingers of it dipped in milk chocolate rather than coated in it.\n\nThe pack is small, so it is a plate for visitors rather than a tin for a household. Our reading is that people who expect a chocolate biscuit find a butter biscuit with chocolate on one end, and people who want the butter biscuit are delighted.\n\n The Taste Profile\n\nShort Crumb: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The finest texture on our biscuit shelf. It gives way rather than breaking, and it melts rather than crunching.\nMilk Chocolate: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present at one end rather than throughout, so it punctuates the biscuit instead of leading it.\nSweetness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Moderate. A short biscuit reads rich rather than sugary, and the dip is the only concentrated sweetness.\nFragility: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) High, and this is a warning rather than a compliment. These break in a bag and dissolve in a cup.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind Fox's\n\nA Viennese biscuit is defined by its method rather than its flavour: a soft rich dough piped through a fluted nozzle, which is what gives the ridged surface and the very fine, short crumb. It is a technique borrowed from continental patisserie and made into a British tin biscuit.\n\nThe dip is the modest part of the product and the crumb is the point of it. Fox's is a long-established British brand, which is company heritage rather than a claim about where this particular pack was made.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n What You Are Actually Buying\n\nDipped, not coated: chocolate at one end, bare biscuit at the other. That is a different product from an enclosed finger and it eats differently.\nFragile by design: a short piped crumb is structurally weak. Expect breakages if the pack is handled roughly, and do not put these in a bag.\n\n How Does Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g Compare to:\n\nFox's Fabulous Viennese Biscuit Selection, 350g: the same house style in a much bigger assortment. If you like Viennese biscuits and want more than one kind, buy that. This pack is for someone who wants precisely these.\nCadbury Dairy Milk Fingers Milk Chocolate Covered Biscuits, 114g: the same shape from the opposite direction. A Cadbury Finger is chocolate around a quiet biscuit; this is a rich biscuit with chocolate on one end. If it is chocolate you are after, buy the Cadbury.\nFox's Chocolatey Biscuits Millionaire's Chocolate Cookies, 180g: the same brand being generous rather than delicate. Buy that one for a big sweet treat and this one for a quiet plate with coffee.\n\n Ideal Serving Conditions\n\nEverything below follows from a crumb that is deliberately weak.\n\nThe Visitors' Plate\n\nTake them out of the pack whole: tip rather than pull, and lay them flat. Half the breakages happen getting them out.\nServe at room temperature: a rich short crumb is at its best warm enough to melt properly. Cold from a fridge it is merely hard.\nChocolate end to the right: a small thing, but it means people pick them up by the bare end and the dip is not fingerprinted before it is eaten.\nTwo each: a small pack and a rich biscuit. This is not a plate for grazing from all afternoon.\n\nThe Things Not to Do\n\nDo not dunk them: a short crumb has no structure to hold once it is wet. It does not soften, it dissolves, and it does so almost immediately.\nDo not pack them: a lunchbox, a bag or a car journey will return crumbs. Buy a wrapped bar for that.\nDo not leave them open: a rich crumb goes stale and takes on kitchen smells faster than a plain one, and there is no coating to protect it.\nDo not expect a chocolate biscuit: the clearest thing we can say. The chocolate is at one end and it is not the point.\n\n Getting It Right with a Hot Drink\n\nPairing: black coffee is the best match, because a rich short crumb wants something bitter rather than something tannic. Earl Grey is the tea we would choose.\nAvoid: very strong builder's tea, which flattens a delicate biscuit, and anything sweetened.\n\nStorage: cool, dry, dark and sealed in a rigid tin rather than a soft wrapper, because these break under their own pack.\nBest with: a coffee tray, a small plate for visitors, a trifle and anything where a fine buttery crumb is wanted rather than a sturdy one.\n\n Safety And Purity\n\nIngredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.\n\nNo health claim: A short biscuit is a rich one by definition, and this page makes no comment on that beyond saying so.\n\nWe would rather you saw that before buying than after.\n\nChild safety: keep out of reach of small children.",
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                "title": "Product Questions",
                "content": "What does Viennese actually mean on a biscuit?It describes the method rather than the flavour. A soft rich dough is piped through a fluted nozzle instead of being cut or stamped, which gives the ridged surface and the very fine, short crumb that gives way on the tongue rather than snapping. Can I dunk them?A short crumb has no structure to hold once it is wet, so it does not soften, it dissolves, and it does so almost immediately. Drink alongside instead. Is it a chocolate biscuit?Not really, and that is the honest answer. The chocolate is dipped on one end rather than coating the whole finger, so it punctuates the biscuit rather than leading it. If chocolate is what you want, a Cadbury Finger is the better buy. How many fingers are in the pack?The pack is 105g and states its own count. What should I drink with them?Black coffee is the best match, because a rich short crumb wants something bitter rather than something tannic. Earl Grey is the tea we would pick. A very strong builder's brew flattens a delicate biscuit completely. Why did mine arrive broken?A piped short crumb is structurally weak by design, which is the same thing that makes it melt on the tongue. Tip them out of the pack rather than pulling them, lay them flat, and store the rest in a rigid tin rather than in the soft wrapper. Are they any good for a lunchbox?No. They will come back as crumbs. This is a plate biscuit, and for a bag or a car you want something wrapped and coated instead. Should I keep them in the fridge?No. A rich short crumb is at its best at room temperature, warm enough to melt properly on the tongue. Can I cook with them?They are excellent where a fine buttery crumb is wanted rather than a sturdy one: sandwiched with buttercream and jam in the Viennese whirl style, or layered into a trifle where they soften into the cream. Both are in the recipe tab."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Milk Chocolate (32%) [Sugar, Cocoa Butter, Dried Skimmed Milk, Cocoa Mass, Dried Whey (Milk), Butter Oil (Milk), Vegetable Fats (Palm, Shea, Sal, Mango Kernel), Emulsifier: Soya Lecithin], Butter (Milk) (25%), Sugar, Cornflour, Salt, Flavouring Milk Chocolate contains Cocoa Solids 25% minimum, Milk Solids 14% minimum.Typical values per 100g, as publishedPer 100gEnergy527 kcalFat29.6gof which saturates18.0gCarbohydrate58.5gof which sugars25.0gFibre2.0gProtein5.6gSalt0.77gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g; piped Viennese fingers dipped in milk chocolate at one end. Store cool, dry, dark and sealed, preferably in a rigid tin rather than the soft wrapper, because a short crumb breaks under very little pressure. Read the net weight, the finger count, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown. Viennese describes the piping method, not an origin.Sourcing & blend. Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g is made by Fox's, a long-established British biscuit name, and Viennese is the style the brand does best, which is why we also list a 350g Fox's Viennese selection. A Viennese biscuit is defined by its method rather than its flavour: a soft rich dough piped through a fluted nozzle, which produces the ridged surface and the extremely fine, short crumb.What's in Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g, and what isn't:\nIn: piped Viennese fingers with a milk chocolate dip at one end, in a 105g pack.\nDipped, not coated: bare biscuit at one end. It is a different product from an enclosed chocolate finger and the copy says so plainly.\n\nContains gluten: a wheat product, not suitable for a coeliac diet."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first bite to the last swallow.The outer layer is the milk chocolate dip, and the word dipped is doing a lot of work. The chocolate covers one end rather than enclosing the finger, so it is a punctuation mark rather than a lead flavour: sweet and creamy where it lands, absent everywhere else, and quite easy to miss if you start at the bare end. That single design choice is the source of most of the disagreement about this product. Someone who buys it expecting a chocolate biscuit gets a mouthful of butter-rich crumb first and feels short-changed; someone who wanted the crumb finds the chocolate an elegant finish.The flavour spike is the biscuit itself, which is rich rather than sweet. A Viennese dough carries a high proportion of fat to flour, and fat is what carries flavour, so the crumb reads full, round and creamy on the palate without registering as particularly sugary. The overall sweetness lands moderate. What you notice instead is richness, and it accumulates faster than sweetness does, which is why two of these is a serving and six is a mistake.The base structure is the short crumb, and it is the whole reason the product exists. Piping a soft dough through a fluted nozzle produces a fine, open, weakly bound structure that gives way under the tongue instead of breaking against the teeth. There is no snap here and there is not meant to be. The finish is short, buttery and clean, and it clears quickly, which is unusual among rich biscuits and rather pleasant.Getting it right in the cup. Do not put this biscuit in the cup. A short crumb has almost no binding strength when wet, so it does not soften the way a digestive softens; it dissolves, and it does so faster than you can lift it out. Drink alongside instead, and choose bitterness rather than tannin. Black coffee is the best match on this page, because coffee cuts richness in a way that strong tea does not, and a builder's brew simply flattens a delicate biscuit. If you want tea, Earl Grey is the one we would pick: the bergamot gives the lift that the biscuit has not got, without the weight that would bury it. Serve at room temperature rather than chilled, because a rich crumb needs to be warm enough to melt properly and cold merely makes it hard.How water and temperature change it. Both matter, in opposite directions. Moisture is the acute threat: with no coating to seal it and a weakly bound crumb underneath, an open pack goes stale and soft quickly, and it picks up kitchen smells while it does so. Seal it, and use a rigid tin rather than the soft wrapper, because pressure is the second enemy and a bag or a crowded cupboard shelf will reduce these to pieces. Temperature is the variable to use rather than fear: at room temperature the fat in the crumb is soft enough to melt on contact, which is exactly the sensation the biscuit is built to deliver, while a chilled biscuit is hard and dull and gives you none of it. Warmth is only a problem at the dipped end, where a soft chocolate tip marks fingers. None of this is a fault. It is a deliberately weak structure doing what a deliberately weak structure does, and the same weakness is the entire reason it melts the way it does."
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            {
                "title": "Recipe Ideas",
                "content": "Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g wants to be handled gently and served on a plate, and where it earns its keep in a kitchen is anywhere a fine buttery crumb beats a sturdy one. Six builds below cover the coffee plate, a Viennese whirl sandwich, a trifle layer, a mousse pot, the visitors' tray and how to keep them whole.\nRecipes, born here first\n\n \n The Coffee Plate\n \n How to make The Coffee Plate with Fox's Viennese Milk Chocolate Fingers.\n \n 5 min\n 2 servings\n Easy\n \n \n \n You'll need\n \n 4 Fox's Viennese Milk Chocolate Dipped Fingers\n 2 small black coffees\n A flat plate, not a bowl\n \n \n \n Method\n \n Tip the biscuits out of the pack rather than pulling them, and lay them flat. Half of all breakages happen at this point.\n Leave them at room temperature. A rich short crumb wants to be warm enough to melt, and cold makes it merely hard.\n Point the chocolate ends the same way so people pick them up by the bare end.\n Make the coffee black. Bitterness cuts richness in a way that tannin does not, which is why tea is the second choice here.\n \n \n \n What you'll end up with: A crumb that gives way on the tongue with the chocolate arriving at the end as a full stop, which is what the format is for.\n\n \n Viennese Whirl Sandwiches\n \n How to make Viennese Whirl Sandwiches with Fox's Viennese Milk Chocolate Fingers.\n \n 15 min\n 6 sandwiches\n Easy\n \n \n \n You'll need\n \n 12 Fox's Viennese Milk Chocolate Dipped Fingers\n 100g butter, softened\n 200g icing sugar\n Good raspberry jam\n \n \n \n Method\n \n Beat the butter and icing sugar to a smooth buttercream.\n Spread buttercream on one finger and jam on another, working gently, because pressing hard will snap them.\n Press the pair together flat side to flat side with the chocolate ends at the same end.\n Chill for twenty minutes to set before serving.\n \n \n \n What you'll end up with: The classic Viennese whirl built sideways, with the jam supplying the acidity a rich crumb needs and the chocolate end giving it a finish.\n\n \n Trifle Fingers\n \n How to make Trifle Fingers with Fox's Viennese Milk Chocolate Fingers.\n \n 15 min + chill\n 6 servings\n Easy\n \n \n \n You'll need\n \n 8 Fox's Viennese Milk Chocolate Dipped Fingers\n 300g raspberries\n 500ml custard, cooled\n 300ml double cream, whipped\n \n \n \n Method\n \n Break the fingers into the base of a glass bowl. They will collapse under the custard, which is exactly what you want here.\n Scatter the raspberries over and crush a few so the juice runs into the biscuit.\n Pour the cooled custard over and chill for two hours before adding the cream.\n Top with whipped cream and a little crushed biscuit.\n \n \n \n What you'll end up with: The one place where a crumb that dissolves is an advantage: it soaks in completely rather than sitting there as wet lumps.\n\n \n Chocolate Mousse Pots\n \n How to make Chocolate Mousse Pots with Fox's Viennese Milk Chocolate Fingers.\n \n 10 min + chill\n 4 pots\n Easy\n \n \n \n You'll need\n \n 4 Fox's Viennese Milk Chocolate Dipped Fingers, crushed\n 200g dark chocolate\n 300ml double cream\n A pinch of salt\n \n \n \n Method\n \n Melt the chocolate, cool it slightly and fold it into softly whipped cream with the salt.\n Spoon half the crushed biscuit into four small pots, add the mousse and chill for two hours.\n Scatter the rest of the crumb over just before serving so it is still dry.\n Stand a whole finger in each pot if you have any left.\n \n \n \n What you'll end up with: Buttery crumb under dark chocolate mousse, with the salt stopping the whole thing being one rich note.\n\n \n The Visitors' Tray\n \n How to make The Visitors' Tray with Fox's Viennese Milk Chocolate Fingers.\n \n 10 min\n 4 servings\n Easy\n \n \n \n You'll need\n \n 8 Fox's Viennese Milk Chocolate Dipped Fingers\n A pot of Earl Grey\n A sliced pear\n Small plates\n \n \n \n Method\n \n Brew the Earl Grey rather than a builder's tea. Bergamot lifts a rich biscuit where a strong brew flattens it.\n Give everyone a small plate. These shed crumbs and a tray alone will not hold them.\n Put out two each rather than the whole pack, because richness accumulates faster than sweetness.\n Add the pear for acidity and for something to do between biscuits.\n \n \n \n What you'll end up with: A small, considered plate that suits the biscuit, rather than a pile that defeats it by the third one.\n\n \n Keeping Them Whole\n \n How to make Keeping Them Whole with Fox's Viennese Milk Chocolate Fingers.\n \n 3 min\n One pack\n Easy\n \n \n \n You'll need\n \n The open pack\n A rigid tin, not a bag or a soft box\n A clip or tape for the inner wrapper\n \n \n \n Method\n \n Decant into a rigid tin on the day you open the pack. Pressure is the main enemy and a soft wrapper offers no protection at all.\n Lay them flat in a single layer if the tin allows it. Standing them on end guarantees breakages.\n Keep the tin away from the kettle and from anything strongly scented. A bare crumb with no coating absorbs smells quickly.\n Do not refrigerate. Cold makes a short crumb hard and takes away the one thing it does better than any other biscuit here.\n \n \n \n What you'll end up with: Whole fingers a week later instead of a tin of crumbs, which is worth three minutes."
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