Chocolate Viennese whirls

INGREDIENTS

• 240g (1 ⅛ cup) butter, softened
• 85g (¾ cup) powdered sugar
• 2g (½ tsp) vanilla powder
• 210g (1 ½ cups) all-purpose flour
• 60g (½ cup) cornstarch
• 250g (1 cup) hazelnut cream

METHOD

1. Preheat the oven to 180°C/350°F.

2. In a large bowl, beat together butter with vanilla and powdered sugar until pale and creamy.

3. Add sifted flour and cornstarch into the buttercream and mix with a spoon.

4. Transfer soft cookie dough into a piping bag with a large star nozzle.

5. Pipe out each individual cookie leaving around 5cm (2 inches) space in between.

6. Bake for 10 minutes and leave to cool down completely.

7. Pipe a dollop of hazelnut cream on the bottom of half of the cookies and cover with another half, forming a cookie sandwich.