Description
Delicate, buttery, and infused with rich coffee flavour, these Coffee Viennese Whirl Biscuits are as elegant as they are delicious. Piped into beautiful shapes and dipped in dark chocolate, each bite melts in your mouth with a tender crumb and bold, fragrant aroma. Whether for a special occasion or a quiet coffee break, these classic biscuits are sure to impress.
Ingredients
Scale
Biscuit batter
- 170 g unsalted butter
- 75 g icing sugar
- 1 egg yolk
- 1 tbsp double cream
- 1 1/2 tsp vanilla extract
- 2 tbsp instant coffee powder
- 4 tsp hot water
- 1/2 tsp salt
- 200 g cake flour
- 30 g cornflour
Decorations
- 160 g 70% dark chocolate
- 20 g pistachios – chopped
- 10 g desiccated coconut
Instructions
Make the batter
- Mix the instant coffee powder into the hot water, stir it until the powder is fully dissolved.
- Cream the butter and icing sugar using a silicone spatula until well incorporated.
- Beat the mixture using a mixer at medium speed until fluffy and pale.
- Add in egg yolk, vanilla extract and double cream, continue to beat until well combined.
- Add in the cooled coffee mixture and continue to beat until fully incorporated.
- Sift in flour, corn flour and salt, use a silicone spatula to gently fold in all the dry ingredients until the dough forms.
Pipe the designs
- Transfer the dough into a piping bag. Then cut a hole in another piping bag and insert a 1M Open Star piping tip.
- Cut a hole in the piping bag with the dough and insert this bag into the bag with the piping tip.
- Spray cake release spray onto the baking pan and place one / two sheets of template onto it (depending on the size of your baking pan – I used two sheets), then spray again on top of the templates to secure the parchment paper.
- Apply gentle pressure to the bag and guide the tip following the lines. Release the pressure and use your finger to guide the dough away from the piping tip as you finish. Use your finger again to gently press down the end to a tidy finish.
- Continue to pipe. Don’t worry if cookies are close to each other at this stage — as long as they don’t touch, they’ll be fine. We’ll reposition them after they’ve been frozen.
- Place the piped biscuits in the freezer for about 60 mins or until they’re firm. This will prevent them from spreading and losing definition during baking.
Bake the biscuits
- As it gets close to the end of the freezing time, preheat the oven to 170℃ fan (325℉).
- Before baking, ensure that the biscuits are firm. If they’re not, continue freezing until they are.
- Remove the templates, and adjust the biscuit positions slightly if they seem too close to each other.
- Bake the frozen biscuit dough in the preheated oven for about 13 to 15 minutes.
- Allow them to sit and cool in the baking pan for about 10 – 15 minutes before transferring the biscuits (carefully) onto a wire rack to cool completely.
Decorate the biscuits
- Melt the chocolate in a heatproof bowl and set the bowl over a saucepan full of gently simmering water.
- Pour the melted chocolate into a jug with a wide mouth for easy dipping.
- Lay a sheet of parchment paper on a flat surface to receive the dipped biscuits and avoid a mess.
- Dip the cooled biscuit into the warm chocolate. Drip off the excess and lay flat on the parchment paper to set. Sprinkle with chopped pistachio or desiccated coconut immediately after dipping while the chocolate is wet. Why not experiment with dipping and decorating in different ways and really get creative!
- Allow the chocolate to dry completely for approximately 2 hours (depending on the room temperature) before serving.
Notes
- Watch my video tutorial to see how I make these biscuits in action.
- Feel free to download the templates for uniform piping or if you are comfortable enough, you can always pipe the designs freehand.