Buttery Viennese Whirls

Being an avid viewer of the Great British Bake Off I spotted these being made a couple of weeks ago and thought I had to give them a try.  Having never made them before and my piping still needing work I wasn’t sure how they were going to turn out but I am actually quite pleased for a first attempt.     These are a buttery short biscuit filled with a rich butter cream and raspberry jam.   I apologise for missing out a few pictures, I got carried away with my creating and forgot to take them, whoops!   Hopefully though you will get the gist if you fancy having a go yourself.     My recipe will make 10 Viennese Whirls.   What you will need:

Biscuit Ingredients

200g of slightly salted butter (unsalted works just as well)

50g icing sugar

200g of plain flour

2 tsp of vanilla extract

2 tsp of cornflour

1/2 tsp of baking powder

For the filling

170g icing sugar

100g of butter (at room temperature)

1 tsp vanilla extract

Raspberry or Strawberry jam (I use seedless raspberry jam)

Extras

A piping bag

Large star nozzle

Spatula

Large bowl

Method:

  1. Heat oven to 180c, 160c fan or gas mark 4 and line to baking trays with grease proof paper (parchment paper)
  2. Put the butter into a bowl add the icing sugar and with a hand whisk or electric mixer whisk for approx 3 mins until the butter becomes a pale fluffy texture then add the vanilla extract and mix in    

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3. Sift in the flour, cornflour and baking powder, using a spatula fold in until left with a slightly tacky dough.   Don’t worry if you think it’s not going to combine and looks too dry, it does come together.    Spoon the dough into the piping bag with large star nozzle attached and push down till almost coming out.  Twist the piping bag around so got a tight close otherwise you’ll find it shooting out the top

4.  Pipe swirly circles approx 5cm in size leaving 3cm between each one.   You will make 20 in total  

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5. Bake in the oven for 10 – 12 minutes.  The biscuits should be just changing colour.  They will feel soft when removed from the oven but will firm as they cool.   Leave on the tray for a few minutes then using a palette knife remove from the tray and add to a cooling rack

 

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6.  While cooling you can start on the buttercream filling.   Use soft room temperature butter and add the icing sugar, mix really well till soft , smooth and creamy texture then stir in the vanilla extract

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7.  Make sure the biscuits are fully cooled then pipe one half of the biscuits with buttercream and the other half add the jam.  Jam you can add as much as you like depending on how jammy you like your biscuits.  I use around half a teaspoon of jam per half.   Then add the jam half to the buttercream half and press down.   Dust with icing sugar and enjoy!  They will keep in a biscuit tin for around 5 days

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