Shane Smith's Chocolate & Orange Viennese Whirls
Ingredients
Makes 12
- 250g soft butter
- 50g icing sugar
- 225g plain flour
- 25g cornflour
- Dash vanilla essence
- 250g dark chocolate
- 1/2 orange zest
Filling
- 150g soft butter
- 200g icing sugar
- Dash vanilla essence
- 200g Marmalade
Method
- For the biscuits, preheat your oven to 190C/ Fan 170C/ Gas 5.
- Line 2 baking trays with parchment paper and set aside.
- In a mixing bowl, cream the butter and Icing sugar together until pale and soft.
- To this add the sieved flour, cornflour vanilla essence, orange zest and mix well.
- Spoon this batter into a piping bag fitted with a medium star-shaped nozzle and pipe 12 swirled rounds on each tray and place in the centre of the oven for approx 10-12 minutes or until lightly golden brown.
- Remove and allow to rest on the baking tray for 5 minutes and then place on a wire rack to cool and firm up.
- Once cooled, dip half of each biscuit in melted dark chocolate and set aside.
- For the filling, in a bowl beat the butter, vanilla and icing sugar until pale in colour, place this into a piping bag fitted with a small round nozzle.
- To assemble, pipe a circle of buttercream on the flat side of 12 of the biscuits, leaving space in the centre for the marmalade.
- Spoon some marmalade into the centre and sandwich with another biscuit and all there's left to do is enjoy!
