Viennese Mocha-Vanilla Bi-Whirls Christmas Cookies

Ingredients:

Vanilla Batter:

1/3 cup butter
1/3 cup sugar
1/2 tsp vanilla extract
1/2 egg
3/4 cup all purpose flour

Mocha Batter:

30 g bittersweet dark chocolate, melted
1/4 cup butter
1/8 cup icing sugar
1 tbsp espresso coffee
1/2 cup flour
1/8 cup cornstarch

Method:

Preheat oven to 190 °C.

Line a big baking tray with parchment paper; set aside.

Vanilla Dough:

In a bowl, cream butter with sugar and vanilla till pale, thick and creamy.

Add-in egg, whisk to fully incorporate.

Gradually, add-in flour, mix well to smooth batter.

Spoon into cake decorating bag; set aside.

Mocha Dough:

Over a double boiler, melt chocolate, set aside.

In a bowl, cream butter with sugar till pale, thick and creamy.

Pour-in melted chocolate and coffee, whisk to incorporate.

Add-in flour and starch, whisk further till smooth batter.

Spoon into cake decorating bag, set aside.

Assembly:

Pipe the vanilla batter onto the prepared tray to snail shape by sparing some internal space for mocha batter (about 1 cm).

Pipe-in the mocha batter to fill the spared space.

With spatula or spoon, push-in terminals, close and smooth to seal.

Bake cookies in the preheated oven for 15 minutes or until golden brown.

Remove from oven, set aside to stand on tray for 10 minutes.

Transfer cookies onto wire rack to cool completely before storing.

Yields 22 cookies.