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    Chocolate and vanilla swirls

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    Chocolate and vanilla swirls

    Pretty little biscuits, perfect for coffee time

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 16


    • 325g unsalted butter, softened, plus extra for greasing
    • 350g icing sugar, sifted
    • 2 tsp vanilla extract
    • 25g cocoa powder
    • 125g essential Waitrose plain flour
    • 25g Cooks’ Ingredients cornflour


    1. Preheat the oven to 170c, gas mark 3; butter 2 baking sheets and line with baking parchment.
    2. Put 175g butter and 50g icing sugar in a bowl and beat together until pale and creamy. Add 1 tsp vanilla extract and mix well. Sift over the cocoa, flours and a pinch of salt and mix until combined.
    3. Spoon the mixture into a piping bag fitted with a 9mm star nozzle. Pipe out 16 x 4cm discs on one tray, leaving a little space between each biscuit. Pipe a further 16 rings on the other tray, making sure that they are the same diameter as the discs. Bake on the middle shelf of the oven for about 12–15 minutes. Remove from the oven and leave to cool on the baking sheet.
    4. In a mixing bowl, cream together the remaining 150g butter, 300g icing sugar and 1 tsp vanilla extract until pale, light and very soft. Pipe or spread buttercream onto the base of each disc and sandwich with the ring-shaped biscuit. Serve.

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    Drinks recommendation

    Waitrose Armagnac VSOP 22288


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