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Viennese whirls

Ingredients

  1. Step 1 200g slightly salted butter, softened
  2. Step 2 50g icing sugar
  3. Step 3 2 tsp vanilla extract
  4. Step 4 200g plain flour
  5. Step 5 2 tsp cornflour
  6. Step 6 ½ tsp baking powder
  7. Step 7 100g butter, softened
  8. Step 8 170g icing sugar
  9. Step 9 1 tsp vanilla extract
  10. Step 10 50g raspberry jam or strawberry jam
Viennese whirls
Calories: 405 Carbohydrate: 42 g Protein: 2 g Fat: 25 g
Cook time: 57 minutes Prep time: 45 minutes Total time: 102 minutes Servings: 10

TAGS

Afternoon tea Dessert Snack Treat Afternoon tea Biscuit Chelsie Collin Dessert Easy Snack Vienese whirl

Directions

  1. 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.
  2. 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.
  3. Step 3 Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
  4. 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.
  5. 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.
  6. 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.