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Chocolate-dipped Viennese whirls

Name: Chocolate-dipped Viennese whirls
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: Makes 25 biscuits
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)

Easy
April 2014

Easy
April 2014

Test kitchen approved

Makes 25 biscuits
Hands-on time 40 min, oven time 12-15 min, plus chilling

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

Love biscuits? Us too! Take a look at lots more of our beautiful biscuit recipes here.

Nutrition: Per biscuit

Calories: 204kcals
Fat: 13.3g (7.5g saturated)
Protein: 1.9g
Carbohydrates: 19.5g (10.4g sugars)
Fibre: 1g
Salt: trace salt

Nutrition: per serving

Calories: 204kcals
Fat: 13.3g (7.5g saturated)
Protein: 1.9g
Carbohydrates: 19.5g (10.4g sugars)
Fibre: 1g
Salt: trace salt

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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)

Method

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.

delicious. tips

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.