Viennese Whirls
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 18 minutes per batch
Serves: 12
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230g/8.1ozs. butter, very soft
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80g/2.8ozs. icing or powdered sugar
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1 teaspoon vanilla bean paste
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260g/9.1ozs. plain all purpose flour
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40g/1.4ozs cornflour/fine cornstarch
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/4 teaspoon salt
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200g/7ozs. chocolate
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2 tablespoons finely chopped pistachios
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You will also need a #867 large star or #125 large petal tips and piping bags
Step 1 - Line 3-4 trays with baking paper. Add the butter to the bowl of an electric mixer and sift in the icing sugar. Beat for 5 minutes on high scraping down the sides 2-3 times. You want the butter to become pale and white in colour. Whisk the two flours, spices and salt together and then add to the butter mix. Mix in with a strong spatula until combined.
Step 2 - Preheat oven to 170C/338F. Scoop the cookie dough into a piping bag fitted with the tip of your choice. Pipe cookies going back and forth trying not to stop or pause while piping a cookie (you can always put the bag down between cookies to stretch your hands). You can also pop these in the fridge for 10 minutes before baking or bake them straight away. Bake for 10 minutes, then turn the trays around and bake for another 7-8 minutes. You want these to be evenly golden around the edge. Cool on the tray for 10 minutes then place on a baking rack.
Step 3 - Melt the chocolate in a double boiler or in the microwave and dip the cooled cookies into the melted chocolate. Sprinkle with the chopped pistachios and place on a parchment lined tray. Allow the chocolate to set.