Rachel Khoo shares her festive viennese swirls - a wonderful Christmas treat with the combination of candied ginger and delicious cinnamon. The perfect "just incase" biscuits for friends and family popping around over the holidays.

Winter Spiced Viennese Swirls

Preparation time: 15 minutes
Resting time: 30 minutes
Baking time: 15 minutes

Ingredients:

250g soft unsalted butter
75g icing sugar
250g plain or spelt flour
2-3 tbsps of very finely chopped ginger*
60g buckwheat flour
50g cornflour

1 tsp ground ginger
1 tsp ground cinnamon
pinch of salt

1-2 tablespoons of milk

*super important, otherwise the dough will be hard to pipe.

Tools:

Piping bag
Star tipped nozzle

Method:

1. Beat together the sugar, butter, salt, spices and candied ginger
2. Mix together the dry ingredients and add to the butter mix.
3. Combine but don’t overwork the mixture.
4. Add some milk if the mix is too stiff to pipe.
5. Pour the mix into the piping bag.
6. Pipe onto a baking tray lined with baking paper.
7. Place in the fridge for 30 minutes.
8. Preheat the oven to 170c (fan).
9. Bake for 15 minutes or until golden.
10. Cut into 4cm long biscuits before the biscuits cool.
11. Leave to cool before storing in an airtight container.

Biscuits will keep for a week (if you don’t manage to eat them all) in an airtight container.

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