Chocolate Whirls

Lovely and delicate but very rich. The ingredients and method is not much different from the Melting Moments recipe...

*Taken from '500 Cookies' by Philippa Vanstone*

for the cookies
225g softened unsalted butter
50g icing sugar
25g dark chocolate, melted (I used a milk chocolate)
225g plain flour
2 tbs Dutch process cocoa powder
3 tbs cornflour

for the filling
50g unsalted butter
190g icing sugar
25g dark chocolate, melted (I used milk chocolate again)

Pre-heat the oven to 175 degrees Celsius. Beat the butter and sugar together until light and fluffy. Stir in the chocolate. Sift the flour, cocoa powder and cornflour and stir into the creamed mixture.

Pipe the mixture, using a 1.5 cm fluted nozzle into 5 cm rosettes, spaced 5 cm apart on a non-stick baking sheet. Bake for 10-12 minutes until golden. Allow to firm up slightly before transferring them to a wire rack to cool.

Beat the icing sugar and butter together until light and fluffy and stir in the chocolate. Spread the filling onto the bottom half of the cookies and then sandwich together with the other halves.

Makes 1 1/2 dozen.