Viennese Swirls

Cook Time 45 minutes plus firming

Servings makes 20

Ingredients

220g unsalted butter, softened

90g pure icing sugar

2 tsp vanilla bean paste

230g plain flour

30g corn flour

¼ tsp fine salt

Zest of 1 orange

1 tsp ground cardamom

150g dark chocolate, melted and cooled

100g pistachios, roasted and finely chopped

Method

Preheat the oven to 180°C and line two baking trays with baking paper.

Combine the butter, icing sugar and vanilla in a bowl of your stand mixer fitted with the paddle attachment and cream together until light and creamy, about 5-7 minutes. Scrape down the sides of the bowl and paddle attachment to make sure that there are no unmixed lumps of butter remaining.

Sift in the flour, cornflour and salt into the butter mixture along with the orange zest and cardamon and mix on low speed until a smooth paste forms.

Fill a piping bag fitted with a star tip and pipe the cookies into a S shape onto the baking paper - around 3-4 cm long, this will take some elbow grease as the dough is quite thick. Place the cookies in the fridge for 30-40 minutes until firm.

Bake for 15-18 minutes or until the edges of the cookies are slightly golden. Allow to cool before dipping each end of the cookie into the melted chocolate and sprinkling with the chopped pistachios.

Optional Extra: these are another level of good sandwiched with a beautiful raspberry jam.