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April 7, 2014 / mintcustard

Chocolate and Vanilla Viennese whorls – aka Tiger biscuits.

Tiger biscuits

Tiger biscuits

There is, apparently, never any food in our house. I open the fridge and freezer and there is usually enough to feed a horse or two. What there isn’t are bags of snacks, chocolate biscuits or bright orange breaded chicken bits. As I now have two teens at home, one as its is school holidays and one back from University, I thought I ought to make some biscuits.

I decided not to ask them what biscuits they wanted and thought I’d please myself for a change. Viennese biscuits were something my Mum used to make regularly. When yoghurt first appeared on supermarket shelves we would have a biscuit and a pot of strawberry Ski yoghurt for pudding at the weekends. Oh my word did we feel trendy!

She would make vanilla ones, chocolate ones and occasionally stripy ones. These we nicknamed Tiger biscuits. Many of my Mum’s biscuits had nicknames. Some less kind. I do remember the “squirrel poo biscuits” so named as they had a nut in every bite!

Anyway, here is my recreation of Tiger biscuits.

A plateful of biscuits.

A plateful of biscuits.

Chocolate and Vanilla Viennese whorls. (makes 10 to 12 biscuits)

125 g very soft butter

25 g icing sugar

115 g plain flour

25 g cornflour

dash vanilla extract

1 dsp cocoa

piping bag

large star tip

Piped disk of mixture.

Piped disk of mixture.

How to…

  • Preheat the oven to 190c or Gas 5
  • Line a baking tray with baking parchment.
  • Beat together the butter, vanilla and the icing sugar. Use a mixer or a beater as using a spoon will take forever.
  • Sift in the flours and beat into the creamed mixture.
  • Take half of the mixture from the mixing bowl and set aside. Beat the cocoa into the remaining mixture. You will now have two bowls of different coloured and flavoured mixtures.
  • Place the tip into your piping bag and spoon alternate dollops of mix into the bag until the mixture is used up. I stand the bag in a pint glass to help steady the bag as I fill it.
Keeping the piping bag steady.

Keeping the piping bag steady.

  • Pipe disks of mixture or little rosettes
Piped rosette of mixture.

Piped rosette of mixture.

  • Bake for 12 to 15 minutes, check as every oven differs.
  • Cool on the paper for 5 minutes and then transfer to a wire rack. These are very friable to be careful.
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6 Comments

Leave a Comment
  1. Charisma / Apr 14 2014 6:19 pm

    I love viennese whirls! These look brilliant!

    • mintcustard / Apr 14 2014 6:22 pm

      Thank you. They are just simple and uncomplicated, I think that’s what makes them look good.

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