Viennese Whirls

Viennese Whirls

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Ingredients

  • For the biscuits
  • 200g butter, softened
  • 50g icing sugar
  • 2 tsp vanilla extract
  • 200g plain flour
  • 2tsp cornflour
  • ½ tsp baking powder
  • 2 tbsp milk
  • For the filling
  • 100g butter, softened
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract
  • 6 tsp raspberry seedless jam

Method

  1. Preheat oven to 180oC/gas mark 4. Line a large baking tray with non-stick baking parchment.
  2. Add the softened butter and icing sugar to a bowl and beat together until they are fully combined, and pale and fluffy. Next, sift the flour, cornflour and baking powder together over the bowl, and continuing mixing until combined. Beat in the milk until a soft mixture forms. Fill a piping bag with the mixture and using a star-shaped nozzle, pipe the mixture onto the baking tray, in approx. 5cm wide circles, leaving about 2-3 cm between each biscuits. Bake for 12 -14 minutes or until they turn a golden brown colour. Remove from the oven and leave to cool for a few minutes, then transfer to a wire cooling rack.
  3. While the biscuits are cooling, make the buttercream for the filling. Place the butter and icing sugar in a bowl and beat until pale and fluffy. Add the vanilla extract and continue beating until combined. Once it is all mixed together, place into a piping bag with a star-shaped nozzle.
  4. Once the biscuits have cooled, turn half the biscuits over so the flat side is facing up. Pipe a ring of buttercream around the outer edge of the upturned biscuit and place a teaspoon of jam in the middle. Sandwich together with another uniced biscuit. Repeat until all the biscuits have been iced and jammed!

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