Michael and Rachel's

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Viennese Whirls

Updated: 20 Nov 2018

Ingredients

  • 250g very soft butter
  • 50g icing sugar (plus extra to decorate)
  • 250g plain flour
  • 50g cornflour

  • 1/2 tsp vanilla extract

  • 100g soft butter

  • 200g icing sugar (plus extra for dusting)
  • 1/2 tsp vanilla extract

  • 1 tbsp double cream (or a little extra butter)

  • About 75g strawberry / raspberry jam

Method

  1. Preheat the oven to 190C.
  2. Put the butter, icing sugar plain flour, cornflour, and vanilla extract in a food processor and blend until smooth. Scrape the mixture down with a spatula a couple of times
  3. Spoon into a piping bag fitted with a large star nozzle. Pipe 6cm rosettes of dough, spacing well apart.
  4. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack.
  5. Leave to cool.
  6. Cream together the butter and icing sugar. Add the vanilla extract and cream if using. Beat until light and smooth. Put in a piping bag with a star nozzle.
  7. Pair the biscuits and turn upside down. Pipe a swirl of icing onto one half of each pair. Put jam on the other biscuit then sandwich together. Makes about 20 biscuits in total. Dust with icing sugar.