Chocolate Viennese Whirls
Light, short and buttery these chocolate biscuits sandwiched with jam and buttercream make for a rather special tea time treat.
Prep Time 40 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 50 minutes
- 200 g unsalted butter - softened
- 75 icing sugar
- 25 g cocoa powder
- ½ tsp vanilla extract
- 180 g plain flour
- pinch salt
- 1 tbsp milk
- 50 g unsalted butter - softened
- 100 icing sugar
- ½ tsp vanilla bean paste or vanilla extract
- 12 tsp jam of choice (I used homemade blackcurrant chilli jam)
Beat the butter and the icing sugar together until really soft and creamy.
Beat in the cocoa, salt and vanilla extract until well combined.
Sieve in the flour and beat until smooth.
Add the milk if needed and beat again until smooth.
Spoon into a piping bag fitted with a large star nozzle and pipe 24 x 5cm diameter whirls spaced well apart on a lined baking sheet.
Place in the fridge to set for 20 minutes or so.
Bake for 10 to 12 minutes in the centre of the oven at 175℃. The biscuits should be just firm to the touch.
Leave for a couple of minutes then carefully transfer to a wire rack to cool completely
Beat the butter and icing sugar until very pale and creamy, then beat in the vanilla paste or extract.
Spread the buttercream onto 12 of the biscuits and the jam on the other 12, then sandwich together.
If the whirls are not placed in the fridge, they are more likely to spread and lose their definition.