Mocha Viennese Swirls Recipe

Sophisticated cookies that look elegant and taste superb, these swirls can be served with morning coffee to impress your guests or just please your friends. When making, if the mixture is too stiff to pipe, soften it with a little more black coffee.

Ingredients: (Makes 20)

250 g/9 oz plain (semisweet) chocolate, chopped

200 g/7 oz/scant 1 cup unsalted (sweet) butter at room temperature, diced

50 g/2 oz/½ cup icing (confectioners') sugar

30 ml/2 tablespoons strong black coffee

200 g/7 oz/1¾ cups plain (all-purpose) flour

50 g/2 oz/½ cup cornflour (cornstarch)

About 20 blanched almonds

Method:

Preheat the oven to 190°C/375°F/Gas 5. Lightly grease two large baking sheets. Melt 115 g/4 oz of the chocolate in a heatproof bowl set over a pan of hot water, then remove from the heat and leave to cool slightly,. Cream the butter with the icing sugar in a bowl until smooth and pale. Beat in the melted chocolate, then the black coffee.

Sift the flour and cornflour over the mixture. Fold in lightly and evenly to make a soft mixture. Spoon the mixture into a piping (pastry) bag fitted with a large star nozzle and pipe 20 swirls on the prepared baking sheets, allowing room for spreading during baking.

Gently press an almond into the center of each swirl. Bake for about 15 minutes, until the cookies are firm and just beginning to brown. Leave to cool for about 10 minutes on the baking sheets, then, using a metal spatula transfer carefully to a wire rack to cool completely.

Melt the remaining chocolate in a heatproof bowl over a pan of hot water. Dip the base of each swirl into the chocolate to coat. Place on a sheet of baking parchment and leave to set.

Happy Baking,

Carol