I’ve been perfecting my Viennese Whirls over lockdown and very happy with the results… as are my family! Here’s my recipe and instructions for you to give them a whirl…
60g Icing Sugar
2 tsp Vanilla Essence
200g plain flour
2 heaped tsp cornflour
1/2tsp baking powder
Pinch of salt
120g Icing Sugar
1tsp vanilla extract
Raspberry seedless jam
The key to the success of this recipe is to use really soft butter, otherwise the swirls will be impossible to pipe. To achieve this, take the butter out of the fridge a couple of hours before use, to allow it to warm to room temp. Don’t be tempted microwave it.
Preheat the oven to 160C fan and line 2 baking sheets with greaseproof paper.
Put the butter into a mixing bowl (or stand mixer) and beat the butter until really soft using an electric mixer. It should lighten in colour and become very soft and airy…..a couple of minutes should be enough.
Next add the icing sugar and continue to beat until smooth and fully mixed and then add the vanilla.
Sift the flour, cornflour and salt into the mixture and stir with a spatula until fully incorporated. The mixture should still be soft, smooth and sticky.
Spoon the mixture into a piping bag fitted with a large star nozzle.
Pipe the mixture into swirls about 5-6cm wide. Using the piping bag, start in the centre and pipe circles of mixture working outwards.
Bake for 12-15mins until pale gold in colour.
Allow to cool on the baking sheet for a couple of mins before transferring to a wire rack to finish cooking.
Whilst the biscuits are cooling, make the butter cream filling by beating the butter, icing sugar and vanilla together until smooth and fluffy (about 3 minutes with an electric whisk).
To assemble, spread a little jam onto the flat side of half the biscuits. Smooth buttercream onto the other biscuit halves. Now sandwich a jam biscuit with a butter creamed biscuit.
Dust the finished biscuits lightly with icing sugar.