How to Make Perfect Viennese Whirl Biscuits | Easy Recipe with Dark Chocolate

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: milk chocolate

Stevia chocolate reduces sugar content.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is dairy-free.

raspberry jam

🥗Healthier: homemade fruit spread

💰Cheaper: store-bought fruit preserves

Homemade spread can be lower in sugar.

Cream the soften butter and icing sugar together until pale and fluffy using a mixer at medium speed.

Add the egg yolk, vanilla extract, and double cream, and mix until well combined.

Sift together the flour, corn flour, and salt, then gently fold them into the mixture using a silicone spatula until well combined.

Mix the dough by hand to avoid over mixing, ensuring the texture is slightly stiff but still spreadable.

Load the dough into a piping bag and secure it with an icing bag tie.

Prepare a baking pan by spraying it with cake release spray and placing a template under the parchment paper.

Pipe the biscuits following the template, applying gentle pressure and guiding the piping bag in a zigzag motion.

Place the piped biscuits in the freezer for about 90 minutes until firm to prevent spreading during baking.

Preheat the oven to 170°C (approximately 340°F).

Bake the frozen biscuits for about 14 to 16 minutes until the edges turn slightly golden brown.

Let the biscuits sit on the baking pan for about 10 minutes before transferring them to a wire rack to cool completely.

Melt the chopped chocolate in a heatproof bowl over a saucepan with simmering water.

Dip the cooled biscuits into the melted chocolate, drip off the excess, and lay them flat on parchment paper to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens