Viennese fingers and swirls

Directions

• Pre-heat your oven to 190°C (170°C fan)/375°F/ Gas Mark 5
• Line a couple of baking sheets with baking parchment paper. Set aside.
• In a large bowl, cream together the butter and icing sugar until light and fluffy.
• Sieve together the flour and cornflour, add about ⅓ to the creamed butter and beat in until combined
• Repeat the flour addition until all the four is well combined
• For Vienesse Fingers
• Fill a cloth piping bag about ¾ full with the star nozzle and pipe out to about 5″ (13cm) long leaving a space between each finger
• For Viennese Swirls
• Lightly flour your papered baking tray and using a pastry cutter the size of swirl you would like, make an impression with the pastry cutter and pipe the swirls following the outline of the circle made from the cutter.
• As seen in this video from “HOW TO make the PERFECT VIENNESE WHIRL”
• Bake in your pre-heated oven for 12-15 minutes until the biscuits have spread a little, look dry and have a slight golden colour.
• Leave to cool on the tray.
• For Viennese Fingers
• While waiting for your biscuits to cool, melt your chocolate over a bain-marie making sure the base of the bowl doesn’t touch the simmering water.
• Once the biscuits have cooled, dip either end of your biscuits in the chocolate, before placing back onto the parchment paper.
• When all biscuits have chocolate on, pop them in the fridge to set.
• Meanwhile, in a large bowl beat the butter, icing sugar and vanilla essence, until light and fluffy.
• For Viennese Fingers
• Pipe or spread a small amount of buttercream onto a biscuit and sandwich another biscuit on top.
• Repeat with the remaining biscuits and buttercream.
• For Viennese Swirls
• First spread a little raspberry jam on the underneath of 1 swirl pipe buttercream on the underneath of another swirl and sandwich them together
• Repeat with the other swirls
• Dust with icing sugar and Enjoy