This is a very delicious Biscuit, very tasty, you have to try it
125 g soft margarine
75 g unsalted butter, sifgtnde
75 g icing sugar , sifted
75g plain dark choclate, melted and cooled
15 g cornflour, sifted
125 g plain flour
125 g self-raising flour
for the butter cream:
125 g unsalted butter, softned
1/2 tsp vanilla essence
225 g icing sugar, sifted
Preheat the oven to 180 degree C/ 350 degree F/ Gas Mark 4, 10 minutes befors baking. Lightly oil two baking sheets
Cream the margarine, butter and icing sugar together until mixture is light and fluffy.
stir the chocolat until smooth, then beat into the creamed mixture.
stir the cornflour.
Stir the flours together, then gradually add to the creamed mixture, a little at a time, beating well between each addition.
Beat until the consistency is smooth and stiff enough for piping.
put the mixture in a piping bag fitted with a large star nozzle and pipe 40 samll shirls onto the prepared baking sheets.
Bake the whirls in the preheated oven for 12-15 minutes or until firm to the touch.
Remove from the oven and leave to cool for about 2 minutes, Using a spatula, transfert the whirls to wire racks and leave to cool.
Meanwhile, make the buttercream. Cream the butter with the vanilla essence until soft Graddually beat in the icing sugar and add a little cooled noiled water, if necessary, to give a smooth consistency.
When the whirls are cold, pipe or spread on the prepared buttercream.
sandwich together and serve.