Martha collison's viennese whirls

Step by Step

Step 1

Preheat the oven to 180°C, gas mark 4 and line 1-2 large baking trays with baking parchment.

Step 2

Cream together the softened butter and icing sugar using an electric whisk until the mixture is pale and fluffy. It should look almost white when it is ready. Stir in the vanilla extract, then sift in the flours and baking powder, then continue to beat until they are well combined. The dough should be very soft in consistency.

Step 3

Spoon the dough into a piping bag fitted with a metal medium star nozzle. Pipe 20 tight figure-of-eight shapes onto the baking tray, spacing them well apart. Then bake for 10-15 minutes or until the biscuits are a pale golden brown.

Step 4

Melt the white chocolate and dark chocolate in separate bowls over pans of boiling water. Then dip one end of each biscuit into the white chocolate and place onto a piece of baking parchment to cool slightly. Then drizzle the melted dark chocolate over the white chocolate, and leave to set before enjoying. These biscuits will keep in a tin for 3 to 4 days.

Ingredient

Plain flour

150 grams 0.33 lbs
Icing sugar

50 grams 0.11 lbs
Baking powder

0.5 tsp 0.5 tsp
Cornflour

50 grams 0.11 lbs
Vanilla extract

1 tsp 1 tsp
Dark chocolate

50 grams 0.11 lbs
White chocolate

200 grams 0.44 lbs
Softened butter

200 200

Martha collison's viennese whirls

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

How do you feel?

Related Recipe

65 healthy snack recipes

Healthy homemade protein bars

Pumpkin protein bars