Viennese whirls recipe: How to make Viennese whirls

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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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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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