Viennese whirls are now offically my favourite biscuits. I think of them as a clever combination of shortbread and butterfly fairy cakes - rich buttery biscuits with a lovely light texture sandwiched together with raspberry jam and buttercream. Best of all, they're dead easy to make!
Viennese Whirls (makes 10)
125g unsalted butter, softened
25g icing sugar
25g cornflour
125g plain flour
couple drops vanilla extract
For the filling:
50g unsalted butter, softened
100g icing sugar
couple drops vanilla extract
5 tsp raspberry jam
1. Pre heat oven to 190° (fan 170°) and line a baking tray with greaseproof paper.
2. Put the butter, icing sugar, cornflour, plain flour and vanilla extract into a food processor and pulse until you have a smooth mixture.
3. Pop it into a piping bag with a star nozzle and pipe 20 whirls around 4-5cm in size.
4. Bake for 10-14 minutes until they start to turn a light golden colour.
5. To make the filling beat the butter, icing sugar and vanilla until smooth. Spread half a teaspoon or so of jam onto half of the biscuits and pipe or spread buttercream onto the other half. Gently press together and finish with a light dusting of icing sugar.
I LOVE your baking posts and these look so impressive! I'm a fan of any recipe which demands the use of my food processor. Totally bookmarking these for a rainy day :-) x
ReplyDeleteThanks Claire :-) they do look great for something so easy to make! I hope you enjoy x
DeleteThey look amazing!!! Like the ones you get in the supermarket with 6 times more filling ;) Also should be easy to veganise. Thanks Suzie! xxx
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