Jubilee Baking

Viennese Whirls

Viennese whirls make a lovely Jubilee treat. I made half of mine with strawberry jam and half with raspberry jam. Delicious! 

Viennese Whirls (Adapted from a recipe by The Hairy Bikers )

Ingredients

• 250g soft butter
• 50g icing sugar
• 250g flour
• 50g cornflour
• ½ tsp vanilla bean paste
  
  

 Filling

• 100g butter
• 100g icing sugar plus ½ tsp for dusting
• ½ tsp vanilla bean paste
• 75g seedless raspberry or strawberry jam

  
  

  Method

  1. Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. Take a circular cutter and trace 16 circles onto the greaseproof paper. Flip the paper over so that the ink is on the bottom.
  2. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in an electric mixer and mix until smooth. 
  3. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe whirls of dough onto the greaseproof paper using the circles as a guide.
  4. Bake in the centre of the oven for 13-15 minutes or until golden and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. 
  5. For the filling, put the butter in an electric mixer and sift the icing sugar on top. Add the vanilla bean paste and mix. Spoon into a piping bag fitted with a large star nozzle. 
  6. Spoon a little jam onto the flat side of half of the biscuits and pipe the buttercream icing onto the other half of the biscuits and sandwich together. 
     
     
     Serve with fresh berries and a dusting of icing sugar.