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Chai Latte Swirls

Extract from Cheeky Treats • By Liam Charles • Published by Hodder & Stoughton


$ $ $ $ $
• • • • •

Cheeky Treats
Let’s face it, I don’t know anyone who doesn’t like these. Go to any gran’s house and you’ll find, right at the back of the cupboard, the classic Mr Kipling’s pack of six Viennese whirls. Okay, maybe not with a chai latte buttercream and chocolate hazelnut filling, but you get my point.

Makes 20–25

Posted by Hodder & Stoughton Published See Hodder & Stoughton's 34 projects » © 2024 Liam Charles / Hodder & Stoughton · Reproduced with permission. · Recipes extracted from Cheeky Treats by Liam Charles, published by Hodder & Stoughton, priced £20.00 Photography by Haarala Hamilton © Hodder & Stoughton 201
  • Step 1

    Preheat oven to 190.C/Fan 170.C/
    Gas 5. Line 2 baking trays with
    baking paper.

  • Step 2

    Do the dough
    Measure all the biscuit dough ingredients into a food-processor and pulse until
    combined and smooth.
    You may need to scrape down the sides of the bowl with a
    rubber spatula from time to time.
    Spoon the dough into a piping bag fitted with a large star-tipped nozzle and pipe 6cm rosettes of the dough onto the prepared baking trays.
    You should be able to fit 20 to 25 biscuits.

  • Step 3

    Time to bake
    Bake the biscuits for 15–17 minutes, or until pale golden brown.
    Remove from the oven and leave on the baking tray for 5 minutes to firm up, then pop the biscuits onto a wire rack
    to finish cooling.
    Repeat with the leftover dough until you have 45 to 50 biscuits.

  • Step 4

    for the filling
    Pour your milk into a pan.
    Add the chai latte powder and place over a medium
    Stir and bring just to the boil.
    Remove from the heat and cool.

  • Step 5

    Measure the butter into a large bowl and, using a hand-held or free-standing mixer, beat until light and fluffy.
    Sift your icing sugar into a separate bowl, then add to the butter in 3 stages, beating after each addition.
    Scrape down the sides of the bowl from time to time.
    Add 1–2 tablespoons of the chai latte milk, along with the vanilla, to loosen the buttercream.
    Spoon into a piping bag with a large startipped nozzle.
    Measure the chocolate hazelnut spread into a heatproof bowl and melt in the microwave for 30 seconds or over a bain-marie (see page 205), to loosen.
    Pour this into another piping bag and snip the end.

  • Step 6

    Sandwich them up

    Flip half the biscuits onto their backs and pipe buttercream rings around the edge
    of each biscuit, leaving a small circle in the middle.
    Now fill the middle with a chocolate hazelnut spread surprise!
    Use your remaining biscuits to sandwich them up.

    Finally, give each biscuit a light dusting of icing sugar.

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