Viennese whirls
by David
Prep Time
40
Minutes
Cook Time
12
Minutes
Serves
8
Category: recipes tea
Ingredients
For the biscuits
- 200g slightly salted butter, softened
- 50g icing sugar
- 2 tsp vanilla extract
- 200g plain flour
- 2 tsp cornflour
- ½ tsp baking powder
For the filling
- 100g butter, softened
- 170g icing sugar
- 1 tsp vanilla extract
- 50g raspberry jam or strawberry jam
Viennese whirls
by David
Light and fluffy melt in the mouth delicacy
Instructions
Heat oven to 160C fan
Line 2 baking sheets with baking parchment.
Put the butter and icing sugar in a large bowl and beat with an electric whisk for about 5 mins until pale and fluffy.
Add the vanilla extract and beat until fully incorporated.
Mix together the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined.
Fill a piping bag fitted with a large nozzle.
Pipe circles about 5cm diameter onto a baking sheet allowing about 2cm gaps between each biscuit.
Put in oven for 10-12 mins until golden.
Cool for a few mins on a wire rack.
While cooling, make the filling.
Put softened butter in a large mixing bowl and add icing sugar.
It is a good idea to stir everything together so as not to cause a big sugar dust cloud.
Whisk until fluffy and smooth.
Add the vanilla extract and continue to beat.
You can use a spoon or put the buttercream into a piping bag which makes it easier to spread without breaking the delicate biscuits.
Pipe or spoon the buttercream onto the flat underside of a biscuit in a circle leaving a well in the middle for the jam.
Or
Pipe or spoon the buttercream onto the flat underside of one biscuit and spoon jam on to another biscuit.
Or
Pipe or spoon the buttercream onto the flat underside of one biscuit and spoon jam on to another biscuit.
Sandwich two biscuits together.
Eat