Chocolate and Hazelnut Viennese Whirls


Hey Joe

Last time we spoke on the phone, you said you wanted something ‘chocolatey, shortbreadey, ganachey’. I won’t lie to you, I don’t think ‘ganachey’ is a word. But I came up with a recipe that is all three of those things, including ‘ganachey’. This is my take on a Viennese Whirl. It’s two chocolate, shortbread like biscuits, sandwiched together with a chocolate ganache… they are SO peng. I’ve given you your mug measurements again, they’re in brackets next to the normal people measurements.

I’ll give you a couple of reviews so you know how good they are, ‘my second favourite bake, after the apple and blackcurrant bakewell tart‘ (Kanhai), ‘the business’ (dad), mum didn’t say anything. She just ate them, so I have no review from her. I’ll make one up from her – ‘very good’ (mum).

Aww the lil odd guy out


Chocolate Viennese Biscuits

  • 160g unsalted butter, very soft (just over half a pack of butter)
  • 65g icing sugar, sifted (half a mug of unsifted icing sugar, or just under half a mug if sifted)
  • 1/2 teaspoon vanilla extract optional
  • 170g plain flour (just under a full mug)
  • 1 tablespoon cocoa powder
  • A splash of milk

Chocolate Ganache

You will have a bit of left over ganache with this recipe

  • 100g dark chocolate
  • 150ml double cream
  • 1 tablespoon caster sugar (golden or white)
  • A handful of chopped hazelnuts optional
This is the mug I used for you measurements. The mug of choice. It’s 10cm tall, 8cm wide. Try and find one roughly this size…..or GET A SET OF SCALES you mug.


Start by making your ganache. Break the chocolate into small chunks. Set the chocolate aside in a mixing bowl. To make ganache, you heat cream and sugar until it boils and then pour over chocolate, I’ll explain it properly below.

Add the cream and the sugar into a heavy base saucepan. Heat this on a medium heat bringing the cream to a simmer, stirring continuously. Once the mixture is simmering and all the sugar has dissolved completely, bring the mixture to a boil. Once boiling remove from the heat and straight away, pour over the chocolate, whisking as you pour.

Hahah I mean it now when I say Visual Art

Cover the ganache with cling film, making sure the cling film is touching the ganache in the bowl and set it aside to cool.

Next make the biscuits. Pre heat your oven to 170 and line two baking trays with greaseproof paper.

Please ignore these pics…
…If you are…
…not Joe

Beat together the butter and sifted icing sugar until light and fluffy (this will take about 2 mins). Beat in the vanilla extract now, if you are using it, and a small pinch of salt.

Mix in your sifted flour, cocoa powder and generous splash of milk. Try not to over mix this, just until you can’t see any more dry flour.

Get the dough into biscuit shapes on your tray. There are two ways you can do this. A traditional Viennese Whirl is made by piping the dough into circles or rosettes with a piping bag fitted with a large star nozzle. This is the way I used. You can also use a teaspoon. Scoop a heaped teaspoon of dough, roughly roll it into a ball with your fingers and place it on the tray. Use the tips of your fingers to flatten it slightly.

Whatever way you do it, they should be roughly 6cm in diameter – a bit smaller than a digestive biscuit – and spaced well apart on the trays. You should get about 16-18 biscuits. Bake for 15 mins or until firm to touch. It’s hard to tell if it’s done because of the chocolate colour – but have faith, they’ll taste good either way.

Once out the oven leave the biscuits to cool completely. When they are cool, pair up the biscuits. Give the ganache a stir and spread it generously on one biscuit per pair and sandwich the other biscuit on top.

You can sprinkle some chopped hazelnuts on top of the ganache to make a kind of baci kiss biscuit. You’ll need to spread a bit of ganache on the biscuit that you sandwich on top if you do this, so it sticks to the hazelnuts.

Have a good Chocolatey, shortbready, ganachey biscuit. Love Caitlin xxx

Dollar Dollar Millionaire’s Shortbread


Yo Joe,

This one will be your fav I think. These are BANGING. They are so good. I’ve eaten so many that I think I might turn into a millionaire’s shortbread. Caitlin, the millionaire (shortbread). Honestly just make these, you won’t turn into a millionaire, but you will be as happy as one, maybe even happier ?

Joe, as you read this, and even if you are not Joe, I want you to say ‘buttery biscuit base’ out loud. Go on, say it now. Ok now, repeat ‘buttery biscuit base’ out loud three times. ‘Buttery biscuit base. Buttery biscuit base. Buttery biscuit base’. Cool. Now repeat that three times again but drop the ‘tt’ in ‘buttery’. Now repeat that, but quickly. Great, and now you are a rapper!

so beautiful.


Buttery Biscuit Base

  • 225g plain flour
  • 175g butter, cubed and cold
  • 75g caster sugar


  • 150g butter
  • 100g golden syrup
  • 1 x 379g can evaporated milk or condensed milk (they do the same thing, evaporated milk is condensed milk without the sugar)

Chocolate Top

  • 350g chocolate, a mix of dark and milk (I think I used closer to 400g chocolate, but that sounds like a lot)


Pre heat the oven to 180. Line a square tin with greaseproof paper. I used a 23cm square tin, but a smaller one would work.

For the shortbread, rub together the flour, sugar and cubed butter in a bowl until the mixture resembles bread crumbs. Once there are no more large lumps of butter scrunch the mixture together so it forms a dough. Try not to kneed the dough, just bring the crumbs together.

Put the dough into the lined tin and squash it down with your knuckles to cover the base of the tin. Use the back of a metal spoon to smooth and level out the dough. Prick the dough all over with a fork, making lots of little holes.

Bake in the oven for 30 mins or until the top is lightly golden brown. Set it aside to cool.

Me looking at my newborn

Once the shortbread base is cool, make the caramel. Put all your caramel ingredients into a saucepan and heat on a medium heat, stirring occasionally, until all the butter is melted and the mixture is smooth.

Increase the heat so the mixture comes to a boil. Keep stirring the mixture as it starts to thicken and become golden brown. This may take about 10 mins, don’t worry if it feels like it isn’t thickening, it will get there just keep heating and stirring. Once the mixture has thickened, and looks a golden brown colour, take off the heat.

I call this one – Action Shot

Allow the caramel to cool for 2 mins before pouring over the shortbread base. Smooth the caramel out with the back of a metal spoon and place in the fridge to cool and set.

today’s Visual Art

Once the caramel is cooled and set, melt your chocolate. Pour the melted chocolate over the set caramel, pushing the melted chocolate to the corners of the tin. Shake the tin to smooth out and level the chocolate. Put it back in the fridge to set.

Lol. It’s a lake of chocolate

Once the chocolate is set, take it out of the fridge and cut it into squares (or MASSIVE slabs).

Caitlin xoxox