This recipe for Viennese Whirls is a suggested recipe only and exhibitors are welcome to use their own recipe if they choose to. The recipe is largely here for guidance for anyone who has not made them before. This recipe will make 5 Viennese Whirls, to make ten biscuits, simply double the quantities.

Ingredients

For the biscuits

  • 100g Salted Butter – softened
  • 25g Icing Sugar
  • 1 tsp Vanilla Extract
  • 100g Plain Flour
  • 1 tsp Cornflour
  • ¼ tsp Baking Powder

For the filling

  • 50g Butter – softened
  • 85g Icing Sugar
  • ½ tsp Vanilla Extract
  • 25g Raspberry Jam or Strawberry Jam

Preparation Method

  1. Heat the oven to 180℃, 160℃ fan, gas mark 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 5 minutes until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
  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 with a star shaped nozzle. If all of the mixture doesn’t fit in one bag, do it in two batches!
  3. Pipe swirly circles about 5cm in diameter onto the two baking sheets making sure there is at least 3cm between each swirl.
  4. Put both trays into the oven and bake for 10-12 minutes swapping the trays over halfway through the cooking time so that the biscuits are evenly baked. They should be pale and golden and cooked through. Leave to cool on the baking sheets for a few minutes before transferring to wire racks.
  5. While the biscuits cool, make the filling. Put the softened butter into a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon and then, once the icing sugar has been incorporated, switch to an electric beater or a whisk to get the buttercream nice and fluffy and smooth.
  6. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
  7. Turn the biscuits over so that their flat side is facing up and then pipe the buttercream over half of the biscuits. Spread the jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up. Place them on a plate and shower with a little icing sugar.