One of my favorite bakers to follow on Instagram is Thida Bevington. I don't remember how I came upon her account but I'm so glad I did. She is an unbelievable talent and I am constantly inspired by all of her bakes. The breads, cakes, cookies and tarts she makes are absolutely stunning! Check out her feed and you'll see what I mean.
Out of all of her amazing creations it was the Viennese Swirls that I had to attempt. These biscuits (Thida is English, btw) are right up my alley and everything I love in a cookie - buttery and not too sweet. I'd also seen something similar on The Great British Bake Off so that was extra motivation to give them a try.
Out of all of her amazing creations it was the Viennese Swirls that I had to attempt. These biscuits (Thida is English, btw) are right up my alley and everything I love in a cookie - buttery and not too sweet. I'd also seen something similar on The Great British Bake Off so that was extra motivation to give them a try.
After watching the step-by-step instructions on Thida's Instagram highlights more than a few times I had no trouble mixing the dough. The most important
thing is for your butter to be very soft, otherwise the finished
dough will be difficult to pipe.
When the first tray came out of the oven I couldn't help myself and had to have a little sample. Mmmmm...the texture is so short (i.e., very tender) and buttery. Absolute heaven in a bite I tell you. To finish them off I dipped the swirls in some tempered milk chocolate which sent these cookies to another stratosphere!
When the first tray came out of the oven I couldn't help myself and had to have a little sample. Mmmmm...the texture is so short (i.e., very tender) and buttery. Absolute heaven in a bite I tell you. To finish them off I dipped the swirls in some tempered milk chocolate which sent these cookies to another stratosphere!
