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Viennese Whirls and biscuits OK - got to confess I learned to make these at school absolutely years and years ago.  They are not really healthy but they are lovely and so easy to make.  It is a recipe that you can let the kids get stuck into, as long you do the bit with the oven yada yada... You can add cherries to them if you like, could add cocoa powder to make them chocolate whirls ....but I much prefer to keep them plain and to use a very high cocoa content chocolate to add to one side. Ingredients: 6oz Plain Flour 6oz Butter or Margarine (your choice) 2oz Icing Sugar Vanilla Essence 4oz Dark Chocolate (70% Cocoa if poss) To Make: Put the Flour and Icing Sugar into a large bowl, add the Butter or Margarine and blend the three ingredients together - I use the back of a wooden spoon but you could use a fork initially and then a spoon to really blend it and make sure there were no lumps.  Once the biscuit dough is smooth, add a few drops of Vanilla Essence and blend that in too. Turn the oven on to pre-heat - I put it onto 160ºC (fan oven) OK - have you got a Piping Bag? - if you have shove all the dough into it & use a  star shaped tip.  Lightly grease two baking sheets and then pipe swirls onto the baking sheets leaving enough room for them to increase their size by maybe half again. No Piping Bag? - no problem, using a teaspoon to drop a measured amount onto the baking sheet, pressing the dough down a bit - leave plenty of room for the biscuits to increase in size. Put the baking sheets into the oven - after 5 mins or so swap them around - by that I mean put the top shelf to the middle & vice versa & turn them round so that the biscuits are evenly coloured.  I find that these biscuits, when piped only need about 10 mins cooking time, they may need a little more if you spoon drop them.  The idea is that they melt, spread & then begin to turn everso slightly tanned. Take the biscuits out of the oven and, using a spatula, place them on a wire cooling rack.  Meanwhile, break the chocolate into small chunks & melt - either in a bowl over a pan of water, or easier still in the Microwave.  I do it with the bowl over water because the chocolate stays liquid all the time I am coating one half of one side of the biscuits.  I use a dessert spoon to take molten chocolate & cover one half of the top side, then place it back on the cooling rack and continue with the rest. Leave them for an hour or so (preferably in a locked safe - 'cos in our house 'him' & our Bull Terrier have scoffed loads before they are cooled) and they are ready to go.