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Chocolate orange whirls

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Amaze you family and friends with these attractive chocolate cookies filled with vanilla buttercream and homemade orange curd. A great festive cookies!

Icing and strawberry jam are sandwiched between melt-in-the-mouth biscuits in this must-make afternoon tea recipe.

You may think that these cookies are not easy to make but we will proof that you are wrong. This recipe is fairly simple and the dough is whipped up in 5 minutes while buttemilk filling an orange curd are also quick to make. Just assemble everything and you are set.

These chocolate orange whirls are so simple to make, you should definitely give these a try over the next Christmas holidays. They look gorgeous when served for afternoon tea. Or, how about these elegant almond flour biscotti at afternoon tea?

making the dough for chocolate orange whirls

The dough for these cookies is simple, you just need to follow instructions to get it perfect. The classic recipe uses butter (must be very soft), icing sugar, cornstarch, plain flour and some baking powder. But in this recipe, to make it chocolate we added melted chocolate and it's a winner. So the steps for making the dough are following:

  1. Combine together PLAIN FLOUR, BAKING POWDER and CORNSTARCH.
  2. Melt DARK CHOCOLATE - in a double boiler.
  3. Cream SOFT BUTTER and ICING SUGAR until fluffy.
  4. Fold DRY INGREDIENTS until you get a smooth dough. That's it - very simple. For the detailed instructions check the recipe card below.

useful tip

You definitely need to have the butter very soft - otherwise you'll be straining just to get the dough through your piping bag.

 It's a fairly simple recipe but you definitely need to have the butter very, very soft. It helps when you're piping out the dough. If the butter isn't soft enough you'll be straining just to get the dough through your piping bag! Trust me, my arms were sore from this. Who knew piping cookies could be such a work out?

piping the whirls

Now it's time for piping the whirls. Prepare baking sheet lined with baking paper. To make the circles even, using a 4cm round cutter draw 10 circles on the baking paper, spaced well apart. Turn the paper over so the pencil marks are underneath.

Spoon the dough into piping bag - we used Wilton 1M (8mm at tip end) for piping the cookie dough and the Wilton 4B tip for the buttercream. You can use the same tip for both if you want. Pipe the cookie dough slowly and evenly ensuring a good thick line inside the circle. Start piping on the inside edge of the circle and end in the middle.

making the orange curd

Who doesn't love orange curd? Thick and creamy and with zest orange flavour these spread is ideal for filling the cookies, spreading onto pancakes or just eating on their own with a spoon.

Our version is done quickly as it contains cornstarch. First whisk egg yolks, sugar, cornstarch and orange juice in a bowl then pour all in the saucepan. Cook on a low heat, then add butter and cook for another 2 - 3 minutes. Leave to cool.

storing chocolate orange whirls

These attractive cookies will keep in an airtight container for 1-2 days but are best on the day they're made. 

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chocolate orange whirls

MAKES: 24 Cookies
COOKS IN: 30 Minutes Plus Cooling Time
LEVEL: Moderate

INGREDIENTS

  • 210g (1 3/4 cup) plain flour
  • 1/2 teaspoon baking powder
  • 15g cornstarch
  • 50g dark chocolate (50 - 60% cocoa)
  • 200g (14 tbsp) butter, very soft
  • 55g (1/3 cup + 2 tbsp) icing sugar
  • 2-3 tablespoons milk

FOR THE ORANGE CURD

  • 75g (1/3 cup) caster sugar
  • 1 tablespoon cornstarch
  • 1 egg, at room temperature
  • 2 egg yolks, at room temperature
  • 120ml (1/2 cup) orange juice, freshly squeezed
  • 56g (4 tbsp) butter, cubed
  • 2 tablespoons finely grated orange zest
  • 1 pinch of salt

FOR THE BUTTERCREAM FILLING

  • 100g butter
  • 200g icing sugar
  • 3 tablespoons orange juice
  • 2 tablespoons finely grated orange zest

METHOD

  1. Preheat the oven to 180°C (356°F) and line 2 baking sheets with baking paper. Draw 15 even circles on each baking sheet using a 5cm round cutter the turn the paper over so the pencil marks are underneath.

  2. Combine plain flour, baking powder and cornstarch in a medium bowl.
  1. Broke the chocolate into smaller pieces, put in a heatproof bowl and place over the saucepan of simmering water. Stir until melted, then leave aside to slightly cool.

  2. Place the butter and and icing sugar in a medium bowl and beat with electric hand mixer until light and fluffy.

  3. Stir in the melted chocolate using a silicon spatula until smooth.

  4. Gradually fold dry ingredients, stirring with silicon spatula until the consistency is smooth and stiff enough for piping. If it's too thick add a few tablespoons of milk.

  5. Spoon the dough in a piping bag fitted with a large star nozzle (10mm) and pipe 5cm whirls onto the baking sheets, leaving 3cm between each one. Bake in the preheated oven for 10 - 12 minutes or until the firm to touch. Leave them to cool on the sheet for a few minutes then transfer to a cooling rack.

  6. FOR THE ORANGE CURD, whisk together egg, egg yolks, sugar, cornstarch, salt and orange zest in a medium bowl. 

  7. Pour the orange juice and whisk until blended. Transfer into a heavy-bottom saucepan and place over a low heat. Cook gently stirring continuously for 3 - 4 minutes, then add butter and continue cooking until until the curd thickens, 3-4 minutes more. 

  8. Remove from the heat and transfer to a clean bowl. Leave to cool slightly then place a piece of cling film directly on the top of the curd (this prevents a skin from forming on the top). Put in the fridge until using. The curd will continue to thicken as it cools.
  1. FOR THE BUTTERMILK FILLING, beat the butter with electric hand mixer until creamy. Gradually add the icing sugar, then vanilla bean paste and beat until light and fluffy. Spoon the mixture into another piping bag fitted with the medium star nozzle.

  2. When the whirls are cooled, pipe a ring of buttercream on the flat side of half of cookies. Spoon some orange curd into the centre of each buttercream filling and top with the remaining cookies. 




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