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Martha Collison's Viennese whirls

Martha Collison's Viennese whirls

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!

4 out of 5 stars(1) Rate this recipe
  • Makes20
  • CourseSnack
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins
  • Pluscooling

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  • 200 softened butter
  • 50g icing sugar
  • 1 tsp vanilla extract
  • 150g plain flour
  • 50g cornflour
  • 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 item when made using specific products in recipe


796kJ/ 191kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating