Mint Chocolate Viennese Whirls

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the whirls from sticking.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Sift the dry ingredients to incorporate air.

3. 3

   In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by mint extract.

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

4. 4

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: Stop mixing as soon as the ingredients come together in a shaggy mass.

5. 5

   Melt 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

   Pour the melted chocolate into the dough and mix until a smooth dough forms.

   Tip: Don't overmix, as this can lead to tough whirls.

7. 7

   Cover the dough and refrigerate for at least 30 minutes to allow the dough to firm up.

   Tip: This will help the whirls retain their shape.

8. 8

   Divide the dough into 6 equal pieces and roll each piece into a ball. Use a rolling pin to flatten each ball into a disk.

   Tip: Make sure the disks are evenly thick.

9. 9

   Place the disks onto the prepared baking sheet, leaving about 5cm of space between each whirl.

   Tip: Don't overcrowd the baking sheet, as this can cause the whirls to stick together.

10. 10

    Bake for 15-20 minutes, or until the whirls are golden brown.

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

11. 11

    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Dust with confectioner's sugar before serving.