Chocolate-dipped Viennese whirls

Take a classic Viennese whirl recipe and dip them in chocolate to make these biscuits that are melt-in-the-mouth gorgeous.

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Ingredients

250g unsalted butter, softened
75g icing sugar
250g plain flour
50g cornflour
60g blanched hazelnuts, ground in a food processor, mini chopper, spice grinder or coffee grinder
1 tsp vanilla extract
300g dark chocolate, melted, to decorate (see tips)

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Heat the oven to 190°C/fan170°C/gas 5. Line 2 large baking sheets with baking paper. Blend all the ingredients except for the chocolate in a food processor until smooth (or beat with an electric hand mixer).
Spoon the mixture into a piping bag fitted with a large, open star nozzle, then pipe swirls and ‘S’ shapes onto the prepared baking sheets (see tips). Bake for 12-15 minutes until pale golden. Cool on the sheets for 5 minutes, then carefully put on a wire rack to cool.
Dip half each biscuit into the melted chocolate(see tips), then leave to harden on baking paper.
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If the biscuit mixture feels too hard to pipe, warm it in the piping bag using your hands.

Put the melted chocolate in a small deep bowl so you can dunk rather than drag the biscuits through it, giving a neater finish.