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Martha collison's viennese whirls

Martha collison's viennese whirls

By Alexander Ferreira
20’ Prep time
15’ Cook time
35’ Total time
191 Calories
1 Serving

Summary

The cornflour and icing sugar in these biscuits means that they will melt in your mouth – so they certainly won’t last long in the tin!
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Preheat the oven to 180°C, gas mark 4 and line 1-2 large baking trays with baking parchment.
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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.
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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.
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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
    Plain flour
    150 grams
  • Icing sugar
    Icing sugar
    50 grams
  • Baking powder
    Baking powder
    0.5 tsp
  • Cornflour
    Cornflour
    50 grams
  • Vanilla extract
    Vanilla extract
    1 tsp
  • Dark chocolate
    Dark chocolate
    50 grams
  • White chocolate
    White chocolate
    200 grams
  • Softened butter
    Softened butter
    200
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