Viennese Whirls
Viennese Whirls
5 from 1 vote
Prep: 15 minutes
Cook: 17 minutes
Total Time 32 minutes
Servings: 12 Whirls
Whisk yourself away to Vienna with these buttery, melt-in-your-mouth Viennese Whirls. Light and airy, these delicate biscuits are piped to perfection and filled with a dreamy vanilla buttercream and tangy raspberry jam. Perfect with a cup of tea or as a delightful treat for any occasion.

Nutrition: per serving

Calories231kcal
Carbs17g
Fat17g
Saturates11g
Sugars2g
Protein3g
Fibre1g

Ingredients

  • 200 g Unsalted Butter softened
  • 60 g Icing Sugar
  • 200 g Plain Flour
  • 2 tbsp Cornflour
  • 1 tsp Vanilla Extract
  • Raspberry Jam
  • 100 g Dark Chocolate for decoration (Optional)

Instructions

  • Preheat the oven to 180°C (160°C fan). Line two baking trays with parchment paper.
  • In a large mixing bowl, cream together the softened butter and icing sugar until light and fluffy.
  • Sift in the plain flour and cornflour, then add the vanilla extract. Mix until a smooth dough forms.
  • Transfer the dough to a piping bag fitted with a large star nozzle.
  • Pipe small whirl shapes onto the prepared baking trays, leaving space between each whirl.
  • Bake in the preheated oven for 12-15 minutes, or until the whirls are golden brown.
  • Remove from the oven and allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • Once the whirls are cool, sandwich them together with raspberry jam.
  • Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave in short bursts, stirring frequently.
  • Dip the Viennese whirls halfway into the melted chocolate and place on a parchment-lined tray to set.

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