We've taken the classic buttery Viennese whirl to a mouth-watering next level! Piped into classic biscuit shapes and dipped it into delicious Lily O'Brien's Crunchy Salted Almond Chocolate, these biscuits will make a joyful impression on the whole family!
Ingredients
- 250g Unsalted Butter, softened
- 250g Plain Flour
- 75g Icing Sugar
- 50g Cornflour
- 60g Ground Almonds
- 1 tsp Vanilla Extract
- 220g Lily O’Brien’s Crunchy Salted Almond Chocolate (2 Share Bags)
Method
- Heat oven to 190°C/170°C Fan/Gas 5. Line 2 large baking sheets with baking paper.
- Place all the ingredients (apart from the chocolate) into a food processor and blend until smooth, or alternatively blend with an electric hand mixer.
- Spoon the mixture into a piping bag fitted with a large open star nozzle, then pipe rectangular biscuit shapes onto the prepared baking sheets. If the mixture feels too hard to pipe then simply warm the piping bag between your hands for a minute.
- Bake for 12-15 minutes in the oven until pale golden. Cool on the baking sheets for 5 minutes, then carefully transfer onto a wire rack to fully cool. Save the baking sheets and paper for later.
- Break the chocolate discs in half and place in a small microwave-safe bowl. Melt chocolate in the microwave, in 20 second bursts, stirring in-between, until just melted.
- Once the biscuits are cool, dip the short end into the melted chocolate, up to about a third of each biscuit, then replace onto the baking paper to cool and harden.
For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog
