Chilli Chocolate Viennese Whirls

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a thermometer to ensure the temperature is accurate.

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to ensure even distribution.

3. 3

   In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.

   Tip: Use the mixer on medium speed to prevent over-mixing.

4. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

5. 5

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   Add the melted chocolate, chilli flakes, and hazelnuts to the butter mixture and beat until just combined.

   Tip: Be careful not to overmix.

7. 7

   Gradually add the dry ingredients to the wet ingredients, beating until a smooth dough forms.

   Tip: Use a rubber spatula to scrape down the sides of the bowl.

8. 8

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

   Tip: This will allow the dough to firm up and make it easier to work with.

9. 9

   On a lightly floured surface, roll out the dough to a thickness of about 3mm (1/8 inch).

   Tip: Use a rolling pin to achieve an even thickness.

10. 10

    Cut the dough into long, thin strips, about 1cm (1/2 inch) wide.

    Tip: Try to make the strips as uniform as possible for even baking.

11. 11

    Place the whirls on the prepared baking sheet, leaving about 1cm (1/2 inch) of space between each whirl.

    Tip: Use a spatula to spread the chilli-infused oil over the tops of the whirls.

12. 12

    Bake for 20-25 minutes, or until the whirls are firm to the touch and lightly browned.

    Tip: Rotate the baking sheet halfway through the baking time for even browning.