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Viennese whirls are the perfect combination of sweet crumbly biscuit, buttercream and fruity jam. Ideal to have with a cup of tea or coffee, Viennese whirls are relatively easy to whip up at home.
Viennese whirls are a British biscuit, inspired by Austrian pastries in their shape but not in taste.
The biscuits were made popular by Mr Kipling, seen in supermarkets across the UK in various flavours.
Mr Kipling also releases seasonal versions of the iconic treat, including Toffee Terror Whirls for Halloween.
If you want to have a go at making your own Viennese whirls, below is an easy recipe courtesy of BBC Food.
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How to make Viennese whirls
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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Heat oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment.
Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about five minutes until pale and fluffy.
Add the vanilla extract and beat again until fully incorporated.
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, you can do it in two batches.
Pipe swirly circles 5cm diameter onto two baking sheets making sure there are 3cm spaces between each swirl.
Bake for 10 to 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.
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.
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.
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