VIENNESE ROSETTES

Preheat your oven to 180 deg C Cream 125gm of butter/ marg and 1/3 cup of icing sugar together until light and fluffy . Add 1 cup of plain flour mixed with 1/4 cup of cornflour and beat until smooth . Place the mixture in a piping bag fitted with 2.5 cm( 1 "inch) fluted nozzle and pipe into 3.5 cm (1 and 1/2 "inch )rosettes apart on a greased and lined baking tray . Bake in the prteheated oven for 10 - 15 minutes , until pale and golden . Remove to wire rack to cool . Sandwich the rosettes together with a tsp of hazelnut spread . Melt 90 gm of dark chocolate and dip 1/2 of each joined rosette into the chocolate and place on baking paper until set .