Viennese Whirls

Last week was mother’s day and to celebrate this incredibly special day I cooked and cooked and cooked all of my mum’s favourite things.

My mum might get teased by my dad for eating biscuits for breakfast, cake for lunch and chocolate before dinner, but her sweet tooth has most certainly permeated her whole being as she is truly the sweetest, most loving and kindest woman I know.

It was probably one of the most memorable mother’s days in a very longtime. A morning filled with my brother and I cooking with the tunes of Bridget Jones’ Diary over the speakers. An afternoon filled with eating and good conversation. And an evening filled with at home ballroom dancing to Barry White and Michael Buble thanks to my brother’s infectious energy and love for dancing.

Now, onto these biscuits … My mum asked for biscuits and biscuits she got. But they were no ordinary biscuits. These Viennese Whirls are super buttery and that shines through in their delicate and melt-in-your-mouth texture. Once filled with good quality raspberry jam and dunked in dark chocolate topped with shaved coconut they become the most moreish and sinfully addictive biscuits to mankind.

The biggest danger of these Viennese Whirls is just how easy they are to make. Give yourself 30 minutes and two trays will be in the oven and you’ll already be washing up. So, dangerous indeed. And just in case you have those 30 minutes on hand at the moment, I’ll let you chop to it and whip up these beauties!

Oh and I must say this recipe is inspired from Katie at Katie Cakes – she has an awesome blog and it is definitely worth a look at: http://iheartkatiecakes.blogspot.com.au/2012/01/viennese-whirls.html#.VVh9CVWqqko

Ingredients:

250g unsalted butter, very soft

250g plain flour

50g icing sugar

50g cornflour

1 tsp vanilla extract

2 tbsp milk

raspberry jam for filling

100g dark chocolate, melted

½ cup shaved coconut for sprinkling

Method:

Preheat the oven to 160C and line 3 baking trays with parchment paper.

Place the butter, sugar and flours into a food processor and pulse to combine. Once the dough starts to come together scrape the dough into a piping bag fitted with a large star nozzle. Pipe whirls of dough onto the lined baking tray.

Bake cookies for 15 – 20 minutes or until just golden and allow to cool on he tray. Once cool sandwich the cookies together using jam. Dip half the biscuit in the dark chocolate and top with the shaved coconut. Make a nice cup of cookie or a beautiful tea and delve in!