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Black forest Viennese whirls recipe

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Ever thought that classic, melt-in-the-mouth Viennese whirls couldn't be improved upon? There's a very good chance these chocolate-dipped versions, sandwiched with morello cherry jam and luscious buttercream, will change your mind. See method

Serves 12 (makes 12 biscuits)
40 mins to prepare and 20 mins to cook, plus chilling
509 calories / serving
Freezable
Vegetarian

Ingredients

250g unsalted butter, softened
50g icing sugar, sifted
250g plain flour, sifted
60g cornflour, sifted
1/2 tsp vanilla extract
200g (7oz) dark chocolate, broken into pieces

For the filling

100g unsalted butter, softened
200g icing sugar, sifted
½ tsp vanilla extract
100g Morello cherry conserve

Each serving contains

Energy
2120kj
509kcal 25%
Fat
32g 45%
Saturates
19g 93%
Sugars
32g 36%
Salt
0g 0%

of the reference intake
Carbohydrate 54.4g Protein 3.5g Fibre 2.5g

Method

Heat the oven to gas 5, 190°C, fan 170°C. Line and grease 2 baking trays with nonstick baking paper.
In a food processor, blend the butter, icing sugar, plain flour, cornflour and vanilla extract until smooth. Spoon into a piping bag fitted with a large open star nozzle and pipe 24 rosettes, 4cm wide, leaving space for spreading.

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Transfer to the oven to bake for 10-12 minutes, or until lightly golden and firm to the touch. Leave to cool on the trays for 5 minutes before transferring to a cooling rack to cool completely.
Put the broken chocolate in a heatproof bowl over a pan of barely simmering water. Melt slowly for 3-4 minutes, then stir gently until smooth. Cool slightly, then dip each biscuit halfway into the chocolate, coating the front and back. Return to the trays, then put in the fridge for 10 minutes.

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Meanwhile, make the filling. Beat the butter, icing sugar and vanilla until light and fluffy. Spoon into a piping bag fitted with a large open star nozzle.
Spread 1/2 tsp conserve over half the biscuits then pipe with a thin, even layer of buttercream. Sandwich together with another biscuit, continuing until you have 12 whirls.