Viennese Whirls

Method

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1. Heat the oven to 170°C / 340°F and line two trays with baking paper.

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2. Beat the butter and icing sugar for 5 minutes until very pale and fluffy. Beat in the vanilla.

   Mark done Start 5 min timer

3. Sift in the flour and cornflour and mix until smooth and soft.

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4. Spoon into a piping bag fitted with a large star nozzle and pipe 24 rosettes about 5 cm across onto the trays, 3 cm apart.

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5. Bake 12 to 15 minutes, until pale golden at the edges. Cool on the trays 10 minutes, then on a rack.

   Mark done Start 12 min timer

6. Beat the filling butter, icing sugar and vanilla for 3 minutes until light and fluffy.

   Mark done Start 3 min timer

7. Spread a little jam on the flat side of half the biscuits, spread the buttercream over it and sandwich with the remaining biscuits.

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Chef’s Tips

• Beat the butter well. The lightness of the biscuit depends on it.
• Use a large star nozzle. A small one is very hard to pipe.
• Keep the dough at room temperature. Cold dough will not pipe.

Pairing Suggestions

• A cup of tea
• A glass of sherry
• Strawberries and cream

Storage & Reheating

Keep in an airtight tin up to 4 days. Freeze un-filled biscuits for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.