Viennese Whirls
Ingredients
- 4 oz butter or margarine softened
- 2 oz icing sugar sifted
- 4 oz plain flour sifted
- 1/2 teaspoon vanilla essence
for the filling
- 2 oz butter or margarine
- 1 oz icing sugar sifted
- 2 oz chocolate melted
- icing sugar to dust
Instructions
- Grease two baking trays. Beat the butter or margarine with the sugar until pale and very soft. Stir in the flour and vanilla essence.
- 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.
- 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.
- 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.
Notes
Oven temperature 190°C, 375°F, gas 5
Calories: 113 kcal
Carbohydrates: 10 g
Protein: 1 g
Fat: 8g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 18 mg
Sodium: 61 mg
Potassium: 17 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 213 IU
Calcium: 4 mg
Iron: 1 mg