Viennese Whirls

I've made Viennese Whirls a couple of times before but thought it was about time I added the recipe. I've finally finished University (until I start my masters degree in September.. I must be crazy!) so I now have more time for baking and updating my blog, which I'm excited about! Home-made Viennese whirls are just the best, they taste so much better than shop brought. The combination of the crumbly biscuit and the jam with the sweetness of the butter cream is just amazing. They are a bit more time consuming than other biscuits, but worth it for both the taste and how pretty they look! 

Recipe

For the biscuits:

• 250g salted butter
• 50g icing sugar
• 250g plain flour
• 50g cornflour

For the filling

 • 100g butter
• 200g icing sugar
• ½ teaspoon vanilla extract
• 100g raspberry jam

To begin with, preheat the oven to 170°C. Mix together all of the ingredients for the biscuit until it resembles a soft dough. It tends to be quite tough to pipe, so a couple of teaspoons of milk and/or 10-20 seconds in the microwave can help loosen it up.

Line a tray with baking paper and draw outlines of circles. You don't have to do this, but it makes them extra perfect and fit together nicely. I found I got about 15 biscuits from this recipe (but large ones so you can get more if you make them smaller). 

Transfer the mixer to a piping bag with a star nozzle, and start piping onto the circles. It's  a bit of a work out but definitely worth it in the end! 

Bake them in the oven for about 15 minutes until they are slightly golden. Let them cool down and firm up as they will be very soft. When they harden up, they are still very crumbly biscuits so take care. Whilst you are waiting, make the buttercream by whisking together the butter with the icing sugar. Spread the jam onto the cool biscuits and pipe the buttercream on top in a circle. 

Hope you enjoy the recipe!


Liddie x