Rose swirls

This post was inspired by The Great British Bake Off's biscuit week, as was my very first post of checkerboard shortbread over a year ago! Viennese swirls are something that I've always wanted to have a crack at but I think I've subconsciously been avoiding them due to the piping element. The time had come I think so here we have it: my very own recipe for rose swirls! I actually filmed this recipe too so check out my youtube channel for a step by step video.

Ingredients

100g butter (at room temperature)

25g icing sugar

100g plain flour

1/4 tsp baking powder

1 tsp cornflour

2 tsp rose essence

100g white chocolate

Freeze dried raspberries

Method

1. Preheat the oven to 170C and line a baking tray.

2. Cream together the butter and sugar.

3. Then add the flour, baking powder and cornflour.

4. Finally, add the rose essence and mix thoroughly.

5. Fill a large piping bag with the mixture then pipe even rounds onto the baking tray.

6. Bake for 10-15 mins until lightly golden.

7. While the biscuits cool, melt the chocolate in a heatproof bowl over a pan of simmering water.

8. Dip half the biscuit in the chocolate then sprinkle with the raspberries.

9. Place back on the baking paper then leave to firm up in the fridge for 30 mins.

10. Enjoy!