I absolutely love these crumbly, buttery biscuits, but I’ve never attempted to make them before. I’m not sure why, as they’re very easy to make, they take barely any time to cook and they look amazing (even if I do say so myself) Another advantage is they use ingredients you’re bound to have lying around, and if you don’t they’re so cheap to pick up. I have to admit that I didn’t make the jam myself, despite spending my super stocking up on preserves, but I will endeavour to next time. I also want to try out some variations- lemon curd and fresh cream would be great.
Viennese Whirls (adapted from The Hairy Bikers)
For the biscuits:
- 250g/9oz very soft butter
- 50g/2oz icing sugar
- 50g/2oz cornflour
- 250g/9oz plain flour.
- ½ tsp vanilla extract
For the filling:
- 100g/3½oz soft butter
- 200g/7oz icing sugar
- ½ tsp vanilla extract
- 75g/3oz raspberry jam (the hairy bikers use seedless, but I couldn’t think of anything worse than seedless raspberry jam)
You will also need a piping bag and a large star nozzle. Also, to be prepared, line two baking sheets with greaseproof paper, on one side of this draw circle guidelines for your biscuits, I made mine pretty big and would make them smaller next time, probably around 3inch diameter.
Makes about 18 biscuits, but this depends on how big your circles are.
- Preheat the oven to 190C/375F/Gas 5.
- Put the butter and icing sugar in a large mixing bowl, using an electric whisk beat until fluffy. Then beat in the plain flour, cornflour and vanilla extract. Make sure you scrape the sides of your bowl down to ensure everything is properly mixed together.
- Spoon the mixture into the piping bag fitted with a large star nozzle. Pipe rosettes using the circles on the greaseproof paper as a guide.
- Bake in the centre of the oven for 13-15 minutes until pale golden-brown, they shouldn’t be golden brown as this will mean the biscuits won’t be as light and crumbly as you want them to be. Leave to cool on the baking tray for a few minutes then transfer to a cooling rack. Repeat until all your mixture has been used.
- For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat until light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and beat until smooth.
- Spoon a little jam onto the flat side of half of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. I just piped around the outside of the biscuits, rather than covering the entirety of the biscuits as otherwise they are very sweet.