Viennese whirls are a simple but delicious 4 ingredient biscuit that are easy enough for kids to help bake.
Course: Afternoon tea
For the biscuits
For the filling
Preheat the oven to 190C / 170C Fan and line 2 or 3 baking sheets with baking paper
Prepare your baking sheets
Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
Mix the butter and sugar together
Weigh the butter then add to a mixing bowl. Measure the icing sugar then add them to your bowl. Beat them together with a wodden spoon until they are light and fluffy.
Add the flour and cornflour
Measure the flour and cornflour into a bowl then sieve into your butter/sugar mixture. Beat everything together again until it’s well mixed.
Pipe the biscuits
Fit a piping bag with a medium star nozzle then spoon the mixture in. If you don’t have a piping bag you can spoon the mixture directly onto your baking sheets – you just wont get the same whirl affect.
Pipe 24 swirls (or blobs) inside the circles on your baking sheets.
Bake the biscuits
* If you’ve got a warm kitchen and the time, chill the biscuits in the fridge for 15 minutes before you bake them so that hold their shape better.
Bake the biscuits in the oven for 13-15 minutes. They’re ready when they’re a pale golden brown colour.
Cool them on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
For the filling
Weigh the butter then add to a bowl. Measure the icing sugar out then sift it on top.
Add the vanilla extract and beat with a wooden spoon (or electric whisk) until thoroughly mixed and smooth. Fit a large star nozzle onto your piping bag then spoon in the filling.
Assemble the biscuits
We laid the biscuits out on a board with the bases facing up then spooned the jam on one side. Spoon the butter cream icing onto another biscuit then sandwich together.
Lay the biscuits out then spoon a little jam onto the flat side of the biscuit.