Saturday, 4 May 2013

Viennese Whirl Biscuit

Viennese Whirl Biscuit

Viennese Whirl Biscuit are delicious and look great, they don't require a lot of preparation and take about 15 minutes to bake. If you want some variation in flavour or appearance then there are plenty of options, for instance you can dip them in chocolate or any flavoured fondant, as long as you have the right consistency they will look great. You can do finger shapes or try strawberry viennese nests.  This Viennese Whirls Biscuit recipe uses the creaming method and can be used to fill sweet pastry paper cases or sweet flans. For best results the batter needs to be soft enough to pipe onto a baking tray.
Viennese Whirl Biscuit

The end result of a good Viennese Whirl Biscuit is that crumbly melt in the mouth experience, with delicious raspberry and butter cream or how about a nice rich dark chocolate.

Viennese Whirl Biscuit Ingredients

 250g/9oz very soft butter

50g/2oz icing sugar, plus extra to decorate

250g/9oz plain flour

50g/2oz cornflour

½ tsp pure vanilla extract

For the filling

100g/3½oz soft butter

200g/7oz icing sugar, plus ½ tsp for dusting

½ tsp pure vanilla extract

75g/3oz seedless raspberry jam

Viennese Whirl Biscuit

Viennese Whirl Biscuit method

Preheat oven to 190 c 375f electric line a baking sheet with parchment paper or grease a baking tray

Mix butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until a smooth batter

Place batter into a piping bag fitted with a star nozzle and pipe whirls spacing them about 4cm apart

Bake for around 13 to 15 minutes or until golden brown

Allow to cool completely then pipe or spoon a little raspberry jam on to half the whirls

now prepare your buttercream by mixing your butter with the icing sugar and vanilla until light and fluffy, now pipe this onto the remaining halves and stick both jam and buttercream together. Place Viennese whirl biscuits inot paper cases and lightly dust with icing sugar.

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