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)

Published: 31 Mar 14
Updated: 18 Mar 24

Test kitchen approved

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

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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.

Recipe from April 2014 Issue

Nutrition

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

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.

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Chocolate-dipped Viennese whirls

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