Chocolate-dipped Viennese whirls
- April 2014
- 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.
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- 13.3g (7.5g saturated)
- 19.5g (10.4g sugars)
- trace salt
- 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)
- 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.
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.
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