Chocolate & Marmalade Viennese Whirls

Makes 12
250g soft butter
50g icing sugar
225g plain flour
25g cornflour
Dash vanilla essence
250g dark chocolate
1/2 orange zest
Filling
150g soft butter
200g icing sugar
Dash vanilla essence
200g Marmalade
Method
For the biscuits, preheat your oven to 190C/ Fan 170C/ Gas 5.
Line 2 baking trays with parchment paper and set aside.
In a mixing bowl, cream the butter and Icing sugar together until pale and soft.
To this add the sieved flour, cornflour vanilla essence, orange zest and mix well.
Spoon this batter into a piping bag fitted with a medium star shaped nozzle and pipe 12 swirled rounds on each tray and place in the center of the oven for approx 10-12 minutes or until lightly golden brown.
Remove and allow to rest on the baking tray for 5 minutes and then place on a wire rack to cool and firm up.
Once cooled, dip half of each biscuit in melted dark chocolate and set aside.
For the filling, in a bowl beat the butter, vanilla and icing sugar until pale in colour, place this into a piping bag fitted with a small round nozzle.
To assemble, pipe a circle of buttercream on the flat side of 12 of the biscuits, leaving space in the
center for the marmalade.
Spoon some marmalade into the center and sandwich with another biscuit and all there’s left to do is enjoy!

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