Cadbury Viennese Whirls

Ingredients

150g Cadbury Bournville chocolate

350g margarine

75g icing sugar

5ml (1 tsp) vanilla essence

60ml (3 Tbs) milk

350g plain flour

175g corn flour

2.5ml (1/2 tsp) baking powder

To complete

284ml double cream

150g carton thick and creamy strawberry yogurt

225g strawberries

2 kiwi fruits

Also, you will require

A large piping bag fitted with a star nozzle

Two baking trays lined with parchment paper

Method

Melt the chocolate. Cream the margarine and sugar until very pale, and then add the melted chocolate, essence and milk.

Beat in the dry ingredients, beating until the mixture is really light.

Fill the piping bag then pipe quite deep whirls into a circle measuring 20-22.5cm on a baking tray.

Pipe extra whirls on another tray, allowing room to spread. Bake

at 190°C for 15-20 minutes until cooked. Leave to harden before

lifting off. Freeze for up to 3 months if required, packing carefully.

Whisk cream and yogurt together and pipe onto the biscuit base. Decorate with slices of fruit and a few biscuit whirls -eat the remainder!