These melt-in-the-mouth Viennese whirls are so much better than the shop-bought version: crumbly shortbread-like biscuits dipped in melted milk chocolate and crushed pistachio nuts. They look gorgeous when served for afternoon tea – you can also make another batch swapping milk for white or dark chocolate and sprinkling with your choice of crushed nuts.
Or, how about these eye-catching vanilla and chocolate shortbread pinwheel biscuits at afternoon tea?
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Ingredients
- 125g unsalted butter, softened
- 25g unrefined golden icing sugar (we like Billington’s)
- 1 tsp vanilla extract
- 125g plain flour
- 25g cornflour
For the decoration
- 150g milk chocolate, melted
- 40g shelled unsalted pistachios or hazelnuts, finely chopped (or use sugar sprinkles if you prefer)
You’ll also need…
- Piping bag fitted with a C4 star nozzle; 2 large baking sheets lined with non-stick baking paper
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Method
- Heat the oven to 190°C/170°C fan/gas 5. Beat the butter, icing sugar and vanilla extract in a mixing bowl using an electric mixer until pale and fluffy. Stir in the flour and cornflour using a wooden spoon until fully combined.
- Spoon the biscuit dough into the piping bag, then pipe about 8 swirly biscuits (any shape or letters that you fancy) onto the lined baking sheets, leaving room for them to spread a little during baking. Bake for 8-10 minutes (no need to chill) until pale golden. The swirls will still be soft but will harden as they cool.
- Once cool, gently dip half of each biscuit in the melted chocolate, then decorate with the chopped nuts (or sprinkles as you prefer).
Nutrition
- 172kcals Calories
- 11.3g (6.4g saturated) Fat
- 2.3g Protein
- 15.1g (7.3g sugars) Carbs
- 0.3g Fibre
- 0.2g Salt
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