| Created by | Spinneys |
| Prep time | 15 minutes |
| Chilling time | 15 minutes |
| Cook time | 30 minutes |
| Serves | Makes 20 whirls |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 959 |
| Fat | 57.6g |
| Saturates | 35.7g |
| Protein | 9.7g |
| Carbs | 102.8g |
| Sugars | 50.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4. Line two baking trays with parchment paper. Sift the icing sugar.
2
Cream the butter, icing sugar and vanilla together until very light and fluffy – approx. 8 minutes. Sift the flour, corn flour and salt then add to the butter mixture along with the sumac and milk. Mix until just blended and the dough is smooth.
3
Place the dough into a piping bag fitted with a star nozzle. Pipe 5cm long swirls onto the baking trays. Refrigerate for 15 minutes then bake for 20 minutes or until light golden brown. Allow to cool. 4 Melt the white chocolate.
4
Dip one side of the cookies into the white chocolate then sprinkle with extra sumac. Allow to set before storing in an airtight container.
