Weekend Bake-Along: Viennese Fingers + Pandan Tea Sandwiches

Weekend Bake-Along: a quick, elegant afternoon tea menu that solves your weekday cooking stress

Short on time but craving a memorable tea party? This weekend bake-along gives you a compact, themed afternoon tea menu that pairs melt-in-your-mouth Viennese fingers with bright, pandan-infused tea sandwiches and a grown-up pandan negroni. Everything is practical, testable, and paced so you can host a small tea party without living in the kitchen all day.

Why this menu matters in 2026

In late 2025 and into 2026, culinary trends focused on global ingredients with local sensibilities — think Southeast Asian aromatics (pandan, galangal) meeting sustainable spirits and low-waste cooking. Pandan has moved from niche bakeries to mainstream cafes, and bartenders are riffing on classics with botanical, rice-based gins. This menu taps that moment: classic European teatime (Viennese fingers) meets pandan’s fragrant, grassy sweetness for a sweet-and-savoury party menu that feels fresh and contemporary. For broader context on pop-up and local food scenes that amplify small menus like this, see our guide to pop-ups and night-market strategies (https://arrived.online/popups-gate-to-street-arrival-zones-night-markets-2026).

Menu at a glance

• Sweets: Viennese fingers (buttery piped biscuits, chocolate-dipped)
• Savoury: Pandan tea sandwiches — pandan-coconut cream cheese, shredded poached chicken, cucumber & herbs
• For grown-ups: House pandan negroni (pandan-infused gin, white vermouth, green Chartreuse)
• Non-alcoholic option: Pandan green tea spritz

What to shop for (smart checklist)

Shop once, host twice. Buy these staples and you’ll be set for multiple gatherings.

• Baking & pantry: unsalted butter (or vegan butter), icing sugar, plain flour, vanilla, cocoa or dark chocolate for dipping
• Pandan: fresh pandan leaves (if available), pandan paste/extract or pandan powder as backup
• Sandwich components: block cream cheese (or dairy-free alternative), canned coconut cream (full fat), cooked chicken breast (or chickpea for vegan), cucumber, fresh mint/cilantro, thin sandwich bread
• Cocktails: rice gin (or a floral gin), white vermouth, green Chartreuse (or an herbal alternative), tonic for mocktail
• Tools: piping bag + large open star nozzle (8–12mm), fine mesh sieve and muslin for gin infusion, mixer or sturdy wooden spoon, baking trays, parchment

Timing: a realistic weekend bake-along schedule

Follow this timeline to prep everything in ~2.5–3 hours, with breaks to sip tea and set the table.

1. 0:00–0:15 — Preheat oven, line trays, and make the pandan gin infusion (starts while you prep other items)
2. 0:15–0:40 — Make Viennese fingers dough and chill briefly (or pipe immediately if your dough is soft but pipeable)
3. 0:40–1:10 — Pipe and bake Viennese fingers; while they bake, make pandan-coconut cream cheese and poach/shred chicken
4. 1:10–1:40 — Dip cooled biscuits in chocolate; assemble sandwiches; chill
5. 1:40–2:00 — Final cocktails/mocktails; plate and serve

Viennese fingers — the reliable recipe

These are classic buttery biscuits with chocolate-dipped ends. The critical technique is balance: enough butter for a melt-in-the-mouth texture, but pipeable dough that holds its shape. If you're joining hundreds of home bakers in 2026, this is the fail-safe version that handles piping blunders.

Ingredients (makes ~30)

• 200g unsalted butter, very soft (or vegan butter)
• 80g icing (confectioners') sugar, sifted
• ½ tsp vanilla extract
• 250g plain (all-purpose) flour, sifted
• 1–2 tbsp milk (to adjust pipeability)
• 150g dark chocolate, chopped (or dairy-free chocolate)
• Optional: flaky sea salt for a small pinch on chocolate-dipped ends

Method — step by step

1. Preheat to 170°C (340°F) fan / 180°C (355°F) conventional. Line two baking trays with parchment.
2. Beat the softened butter and icing sugar on medium speed (or vigorously by hand) until pale and fluffy — 3–4 minutes. Add vanilla and beat to combine.
3. Fold in the flour a little at a time until a soft, slightly crumbly dough forms. Add 1 tbsp milk; if it still won’t come together enough to pipe, add the second tbsp. The dough should be pipeable but hold ridges.
4. Fit a piping bag with a large open star nozzle (size 8–12mm). Fill bag and pipe 6–7cm fingers, about 2cm apart on the tray. Don’t worry about tiny cracks — they’ll soften in the oven.
5. Bake for 12–15 minutes until pale golden at the edges. These are meant to be delicate — avoid browning deeply.
6. Cool on the tray for 5 minutes, then transfer to a rack. Melt chocolate in a heatproof bowl over barely simmering water or in short bursts in the microwave. Dip one end of each finger and let set on parchment. Finish with a sprinkle of flaky salt if you like contrast.

Practical troubleshooting

• Dough too soft when piping: pop the bagged dough in the fridge for 10–15 minutes; the butter firms up and is easier to control.
• Piping bag bursts: use a larger disposable bag or double-bag for extra strength, and avoid overfilling.
• Biscuits spread too much: chill piped shapes for 10 minutes before baking and ensure your oven temperature is accurate with a thermometer.

Pandan tea sandwiches — sweet-and-savoury elevated

Pandan is floral, grassy and faintly vanilla-like — it loves coconut. For a tea party, build sandwiches that balance pandan’s aromatic sweetness with herbs and a clean protein. This version uses a pandan-coconut cream cheese base, shredded poached chicken, and crisp cucumber.

Why pandan works in savoury tea sandwiches

By 2026, chefs are deliberately using pandan in savoury contexts: it brightens poultry, pairs with lime and chiles, and complements creamy textures. Here, pandan becomes the bridge between savoury chicken and classic afternoon tea restraint.

Ingredients (makes 12 small finger sandwiches)

• 300g cream cheese, softened (or dairy-free spread)
• 2 tbsp canned coconut cream
• 1–2 tsp pandan paste or 1 tbsp finely blended fresh pandan leaves (see notes)
• 200–250g cooked chicken breast, shredded (or 1 can chickpeas, mashed for vegan)
• 1 small cucumber, thinly sliced and salted briefly to remove water
• 2 tbsp finely chopped fresh mint or cilantro
• Thin sandwich bread, crusts removed
• Optional: lime zest, light soy or fish sauce (for an umami lift; use sparingly)

Method

1. Whisk cream cheese with coconut cream until smooth. Fold in pandan paste slowly — taste as you go. Pandan should be present but not overpowering; start with a small amount and increase to preference.
2. Mix shredded chicken with half of the pandan cream cheese and herbs; adjust seasoning with salt and a squeeze of lime. For a vegan filling, use mashed chickpeas tossed with the cream cheese and coconut.
3. Trim crusts from bread. Spread a thin layer of plain pandan-coconut cream cheese on each slice, then top with chicken mixture and a single thin cucumber slice. Sandwich, press lightly, and cut into fingers.
4. Keep refrigerated until serving; assemble no more than 2 hours ahead for best texture. For longer hold, keep fillings separate and assemble just before guests arrive.

Variations & swaps

• Pandan-smoked salmon: swap chicken for smoked salmon and add dill — pandan pairs surprisingly well with the smoky-sweet fish.
• Vegan: use dairy-free cream cheese, mashed chickpeas or shredded jackfruit, and vegan bread.
• Herb-forward: add finely sliced Thai basil for a peppery lift.

Pandan negroni — the grown-up centerpiece

Inspired by Bun House Disco’s pandan take on the negroni, this house pandan negroni riffs on the classic with a pandan-infused rice gin and white vermouth for a lighter, aromatic profile. The drink looks striking — its green tint is a conversation starter — and by 2026 the craft-cocktail scene favors these cross-cultural reinterpretations. For cocktail culture and where to sip modern pandan cocktails out in town, see this nightlife guide (https://saturdays.life/shoreditch-nightlife-guide-where-to-sip-a-pandan-negroni-and).

The science of pandan infusion

Infusing gin with pandan extracts the leaf’s volatile aromatics best when gently macerated. Use a short infusion (a few hours to one day) for a bright, grassy note; avoid over-steeping, which can bring vegetal bitterness.

Ingredients (serves 1)

• 25ml pandan-infused rice gin (recipe below)
• 15ml white vermouth
• 15ml green Chartreuse
• Ice and a large tumbler or rocks glass
• Optional garnish: pandan leaf or thin strip of lime zest

Pandan-infused gin — quick method

• 10g fresh pandan leaf (green part only), roughly chopped — or 1 tsp pandan paste
• 175ml rice gin or neutral gin

1. Put chopped pandan and gin in a jar, seal, and shake. Leave for 2–12 hours in a cool place, tasting at intervals. For a more concentrated color and aroma, blend briefly then strain through a fine sieve lined with muslin. Refrigerate for up to 1 week.
2. Measure 25ml pandan gin, 15ml white vermouth and 15ml green Chartreuse into a mixing glass with ice. Stir until chilled and dilute slightly, then strain into a rocks glass over a large ice cube. Garnish and serve.

Low-alcohol & non-alcoholic options

• Low-ABV: reduce pandan gin to 15ml and top with chilled green tea or soda.
• Mocktail: pandan + brewed green tea + a touch of white grape juice + tonic. Add a splash of herbal liqueur alternative if you want complexity.

Make-ahead, storage and party logistics

A reliable host maximizes make-ahead steps. Here’s how to stage the menu so you spend minutes — not hours — before guests arrive.

• Viennese fingers: Bake up to 48 hours ahead; keep in an airtight tin at room temperature. Dip in chocolate the day of the party for best shine, or the night before if time is tight.
• Sandwich fillings: Keep cream cheese mixture and chicken separate in the fridge for up to 48 hours; assemble within 2 hours of serving for best texture.
• Pandan gin: Infuse 24 hours ahead for the smoothest flavor; strain and keep chilled in the fridge for up to 7 days. For make-ahead and storage techniques that help small hosts, see micro-preservation playbooks (https://wholefood.pro/micro-preservation-labs-2026-playbook).
• Setting the table: lay out plates, tiered cake stands and napkins before guests arrive. Keep biscuits and sandwiches covered with a clean tea towel to stop them drying out.

Dietary notes and substitutions

Make this tea party accessible with a few swaps:

• Gluten-free: use a cup-for-cup gluten-free flour blend for Viennese fingers and GF sandwich bread or thin rice paper rolls. For kid-friendly, allergy-aware swaps, check roundups of reliable lunchbox and snack swaps (https://childhood.live/healthy-lunchbox-ideas-kids-will-actually-eat).
• Dairy-free/vegan: vegan butter works for biscuits; choose dairy-free chocolate. For sandwiches, use vegan cream cheese and jackfruit or chickpeas.
• Nut-free: this menu is naturally nut-free if you avoid garnish with nuts — always check labels on processed items.

Advanced tips from the test kitchen (experience & expertise)

• Layered pandan flavor: use a combination of pandan extract for color and a small amount of finely blended fresh pandan for aromatic lift — this mimics the layered approach chefs used in late-2025 restaurants.
• Temperature matters: butter-based cookies love stable oven heat. If your kitchen is busy with other hot pans, rotate trays halfway through for consistent color.
• Presentation hacks: slice sandwiches with a sharp serrated knife and use a ruler to keep finger sandwiches uniform — presentation matters when posting to socials.
• Sustainability: source pandan locally where possible, and choose rice gin from producers using upcycled or regenerative rice farming practices — a growing trend in 2026. For practical sustainable sourcing notes see this roundup (https://hairsalon.top/sustainable-retail-shelves-2026).

"Pandan brings a fragrant southern Asian sweetness that elevates both cocktails and savoury bites — a perfect bridge for a modern afternoon tea." — inspired by bartenders blending culinary traditions in 2025–26

Common questions from home bakers (with short answers)

Can I make Viennese fingers without a piping bag?

Yes — use a sturdy zip-top bag with the corner snipped to a similar size, or roll small logs by hand. The ridged effect of the star nozzle is traditional, but the flavour is the same.

Where can I buy pandan in 2026?

Fresh pandan is widely available in Asian markets and online. Pandan paste/extract and powdered versions are mainstream now — choose a reputable brand and test a small amount first because potency varies with each batch.

Is green Chartreuse necessary?

It contributes herbal complexity to the pandan negroni. If unavailable, substitute with a smaller amount of an herbal liqueur or optionally add a few dashes of a bitter herbal cordial and increase vermouth slightly.

Final plating & styling for a tea party

Layer your presentation: sandwiches on the middle tier, Viennese fingers on the top with chocolate ends visible, and small bowls of extra pandan cream cheese or jam on the bottom tier. Use fresh pandan leaves or lime zest as garnish for color continuity. Set aside a pitcher of hot tea and a carafe of sparkling water so guests can choose.

Actionable takeaways — what to do next

• Download or screenshot the shopping checklist and timeline above — shop once, cook once.
• Infuse the pandan gin the morning of or the night before to save time; short infusions work well for bright aromatics.
• Focus on one bake-along step at a time: pipe, bake, cool, dip.
• Scale ingredients in simple multiples — this menu is perfect for 6–8 guests; scale ingredients in simple multiples.

Why this menu works for modern hosts

This themed afternoon tea menu blends classic European baking technique with Southeast Asian aromatics and contemporary cocktail culture — it's seasonal, sharable, and tuned to 2026 trends like ingredient storytelling, sustainability, and hybrid sweet-and-savoury plates. It’s an approachable way to host a distinctive tea party without specialist skills or exotic equipment. If you want to turn this into a hosted micro-event or online sellable class, read up on creator-led micro-event playbooks (https://hints.live/creator-led-microevents-2026-playbook).

Join the bake-along

Ready to host? Here’s a simple plan: pick a weekend, invite a small group, prepare the shopping list two days ahead, and set aside 3 hours on the day. Share photos with the hashtag #PandanTeaBake and tag us — we’ll feature our favorites and send a printable checklist to everyone who joins. If you want to promote or showcase photos and small-event listings, see creator portfolio and mobile kit tips (https://theoutfit.top/creator-portfolios-mobile-kits-2026).

Call to action: Try the recipes this weekend and tell us which pandan twist you loved most — the fragrant sandwiches, the buttery Viennese fingers, or the house pandan negroni. Join the bake-along for community support and sign up for our newsletter to get a free printable tea party planner and a condensed shopping list for this menu. For live selling or small-course logistics, explore live-commerce and pop-up monetization tactics (https://audiences.cloud/live-commerce-popups-2026-micro-revenue).

Related Reading

• https://saturdays.life/shoreditch-nightlife-guide-where-to-sip-a-pandan-negroni-and
• https://hints.live/creator-led-microevents-2026-playbook
• https://tricks.top/how-to-run-an-seo-audit-for-video-first-sites-youtube-blog-h
• https://theknow.life/scaling-neighborhood-pop-up-food-series-2026
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