Viennese Whirls recipe
information
Total calories 2040, Preparation time 15 minutes, plus 15 minutes to chill, Cooking time 12 - 15 minutes, Oven temperature 190°C, 375°F, gas 5
ingredients
100 g (4 oz) butter or margarine, softened
50 g (2 oz) icing sugar, sifted
100 g (4 oz) plain flour, sifted
1/2 teaspoon vanilla essence
50 g (2 oz) icing sugar, sifted
100 g (4 oz) plain flour, sifted
1/2 teaspoon vanilla essence
For the filling
50 g (2 oz) butter or margarine
25 g (1 oz) icing sugar, sifted
50 g (2 oz) chocolate, melted
icing sugar to dust
25 g (1 oz) icing sugar, sifted
50 g (2 oz) chocolate, melted
icing sugar to dust
method
1. Grease two baking trays. Beat the butter or margarine with the sugar until pale and very soft. Stir in the flour and vanilla essence.
2. Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 18 - 20 rings on to the baking trays. Chill for 15 - 20 minutes.
3. Bake in a moderately hot oven for 12 - 15 minutes. Leave the biscuits on the tray, for a few seconds, then use a palette knife to lift them off. Cool on a wire rack.
4. For the filling, beat the butter or margarine with the icing sugar. Cool the melted chocolate slightly, then stir into the filling. Pipe a little on half the whirls, top with the remaining halves. Dust with icing sugar.
To pipe the biscuits, hold the bag at right angles to the tray, not at a slant. Squeeze the bag evenly and firmly, lift off the nozzle sharply or slide a knife across the nozzle when you have finished.
2. Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 18 - 20 rings on to the baking trays. Chill for 15 - 20 minutes.
3. Bake in a moderately hot oven for 12 - 15 minutes. Leave the biscuits on the tray, for a few seconds, then use a palette knife to lift them off. Cool on a wire rack.
4. For the filling, beat the butter or margarine with the icing sugar. Cool the melted chocolate slightly, then stir into the filling. Pipe a little on half the whirls, top with the remaining halves. Dust with icing sugar.
To pipe the biscuits, hold the bag at right angles to the tray, not at a slant. Squeeze the bag evenly and firmly, lift off the nozzle sharply or slide a knife across the nozzle when you have finished.
serving amount
makes 18 - 20
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