Viennese Whirls
An abundance of biscuit whirls made with Cadbury Bournville chocolate!
Ingredients
150g Cadbury Bournville chocolate
- 350g (12oz) margarine
- 75g (3oz) icing sugar
- 5ml (1 tsp) vanilla essence
- 60ml (3 Tbs) milk
- 350g (12oz) plain flour
- 175g (6oz) cornflour
- 2.5ml (1/2 tsp) baking powder
To complete
284ml (1/2 pint) double cream
- 150g carton thick and creamy strawberry yogurt
- 225g (8oz) strawberries
- 2 kiwi fruits
Also, you will require
A large piping bag fitted with a star nozzle
- Two baking trays lined with parchment paper
Melt the chocolate. Cream the margarine and sugar until very pale, then add the melted chocolate, essence and milk. Beat in the dry ingredients, beating until the mixture is really light.
Fill the piping bag then pipe quite deep whirls into a circle measuring 20-22.5cm (8-9 inches) on a baking tray. Pipe extra whirls on another tray, allowing room to spread. Bake at Gas Mark 5, 190°C, 380°F for 15-20 minutes until cooked. Leave to harden before lifting off. Freeze for up to 3 months if required, packing carefully.
Whisk cream and yogurt together and pipe onto the biscuit base. Decorate with slices of fruit and a few biscuit whirls - eat the remainder !
Serves 8-10.
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