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Viennese whirls

Viennese whirls on stand and plate

Viennese whirls

Name: Viennese whirls
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: makes 10
Ingredients: 200g slightly salted butter softened; 50g icing sugar; 2 tsp vanilla extract; 200g plain flour; 2 tsp cornflour; ½ tsp baking powder; 100g butter softened; 170g icing sugar; 1 tsp vanilla extract; 50g raspberry jam or strawberry jam

Chelsie Collins

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makes 10

Easy

Prep: 45 mins

Cook: 12 mins

A star rating of 4.3 out of 5.97 ratingsRate

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These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat

Freezable (uncooked dough only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal405
fat25g
saturates16g
carbs42g
sugars25g
fibre1g
protein2g
salt0.6g

Method

step 1

Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
step 2

Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.
step 3

Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
step 4

Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
step 5

While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
step 6

Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

RECIPE TIPS

CHOCOLATE VERSION

For a chocolate dipped version, instead of sandwiching the biscuits together try dipping the flat side in melted chocolate. Leave them to set chocolate side up on baking parchment then serve.

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A star rating of 4.3 out of 5.97 ratings

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