Gluten-free Swiss Fingers

16 Sep

swiss fingers

I remembered a childhood favourite of mine. My Grandma used to make these whenever we went for tea and my dad used to occasionally make them with us at home, when we complained that we hadn’t had them in ages. I remember watching in awe as he piped these intricate little biscuits onto a tray. They really are delicious and perfect for a special occasion or just as a treat!

You will need;

  • A piping bag
  • Star nozzle
  • Baking Sheet
  • Baking paper


  • 8 oz Gluten-free plain flour (I use Dove’s)
  • 2oz icing sugar
  • 8 oz soft marg or butter
  • 1 tsp vanilla essence
  • 1 tbsp water
  1. Pre-heat the oven to 350F/ 180C/ Gas Mark 5
  2. Line your baking sheet with non-stick paper
  3. Cream the sugar and marg together and beat well
  4. Add half the flour and beat again
  5. Add the remaining flour and water and beat well
  6. You will need to put your star nozzle at the end of your piping bag and fill the piping bag with this mixture
  7. Pipe onto the tray in straight lines, about 3 inches long. Push down slightly at the end of each biscuit to get it to stop
  8. Remember to keep squeezing the mixture down, twisting the bag to stop any air locks, as this will ruin the appearance of your lovely biscuits!
  9. Make sure you have an even number of biscuits, as later you need to sandwich them together!
  10. Bake at 350F/ 180C/ Gas Mark 5 until pale golden brown, about 10-15 minutes
  11. Remove from the oven and cool on the tray for a couple of minutes. Remove from the tray and cool on a wire rack

Once the biscuits are cool, make some vanilla buttercream to sandwich them together with.


  • 2 oz soft marg or butter
  • 3oz icing sugar
  • 1 tsp vanilla essence
  • 1-2 tbsp milk
  1. Cream the marg until soft
  2. Add a little of the sugar at a time and beat until smooth
  3. Finally, add the vanilla essence and milk to give a firm, but spreadable consistency

Sandwich your biscuits together and leave to set a little

Finally, melt some chocolate- dark or milk- it’s all a matter of taste. I used about 150g. Dip each end of your biscuits in and leave to set on some baking paper.

Enjoy! These are lovely for afternoon tea or just as a treat 🙂


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