These biscuits are the definition of melt in the mouth. Incredibly light and buttery, they’re easier to make than you might think and you’re likely to have all the ingredients already on hand. From start to finish they come together in just under 30 minutes (!!) which makes them perfect for those times when you need something sweet fast.
For a more classically shaped Viennese swirl, pipe them in a circular motion starting from the outside and work your way in. Once baked and cooled you can sandwich them together with a filling of your choice - anything from jam and buttercream to caramel or ganache.
R E C I P E
tip: make sure your butter is really really soft. If it’s too firm, the dough will be really difficult to pipe.
250g Unsalted Butter, softened
50g Icing Sugar
1 tsp Vanilla Extract
280g Plain Flour
Pinch of Salt
150g White Chocolate, melted
Finely Chopped Pistachios
M E T H O D
Preheat the oven to 180C/Gas Mark 4 and line two trays with baking paper.
Beat the butter, icing sugar and vanilla together in a stand mixer or using an electric whisk for 3- 5 minutes until pale and creamy.
Add in the flour and salt and beat on a medium speed for a minute until combined.
Transfer the dough to a large piping bag fitted with an open star nozzle and pipe squiggles onto the baking tray leaving at least an inch gap between each one.
Bake for 12-15 minutes until the edges area nice golden brown. Leave to cool completely on a wire rack before dipping each biscuit n melted chocolate and dusting with crushed pistachios.