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.
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.
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 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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