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Martha Collison's Viennese whirls
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Makes: 20 biscuits
200g softened butter
50g icing sugar
1 tsp vanilla extract
150g plain flour
½ tsp baking powder
200g white chocolate
50g dark chocolate
1. Preheat the oven to 180°C, gas mark 4 and line 1-2 large baking trays with baking parchment.
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.
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.
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.
Typical values per serving:
This recipe was first published in April 2016.