Viennese Whirls

My whirls didn’t turn out like the cover photo as I hadn’t yet acquired my biscuit piper. I’ve now bought one, so the next time I’m hoping for them to look something similar! I didn’t have time to fill them either, but I’ve included the filling ingredients with instructions! Neither did I end with 32 biscuits – I’ll have to make them smaller in future!
biscuit-shapers

Preparation time: 30 minutes
Cooking time: 10-30 minutes
Makes 32-36 biscuits

Ingredients
250g/9oz very soft butter
50g/2oz icing sugar, plus extra to decorate
250g/9oz plain flour
50g/2oz cornflour (maizena)
½ tsp pure vanilla extract
For the filling
100g/3½oz soft butter
200g/7oz icing sugar, plus ½ tsp for dusting
½ tsp pure vanilla extract
75g/3oz seedless raspberry jam

Method
Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with
grease-proof paper.
1. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a
food processor and blend until smooth. You may need to scrape the
mixture down a couple of times with a rubber spatula.
2. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe
16-18 x 6cm/2½in rosettes of the dough, spacing well apart.


3. Bake in the centre of the oven for 13-15 minutes or until pale
golden-brown and firm. Cool on the baking tray for five minutes then
transfer to a cooling rack. Repeat with the remaining dough to make
32-36 biscuits.

4. For the filling, put the butter in a bowl and sift the icing sugar on top.
Add the vanilla extract and beat with a wooden spoon or an electric
whisk until very light and smooth. Spoon into a clean piping bag fitted
with a large star nozzle. Put the jam in a bowl and stir until smooth.
5. Spoon a little jam onto the flat side of 16 of the biscuits and place
jam-side up on the cooling rack. Pipe the buttercream icing onto the
remaining biscuits and sandwich with the jam. Put on a serving plate
and dust with sifted icing sugar. Serve.
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