Shopping list for Viennese Whirls
250g very soft unsalted butter
50g icing sugar
225g plain flour
25g cornflour
extra icing sugar, for sprinkling
and for the vanilla buttercream
100g unsalted butter, soft
200g icing sugar
2 teaspoons vanilla extract
As promised yesterday, we are baking Mary Berry's biscuits today, Viennese curls (Viennese Whirls) to be precise. We make a simple American vanilla buttercream to fill them with and we also fetch the raspberry jam. These biscuits will be very tasty!
How to make Viennese Whirls
Preheat the oven to 190°C/170°C Fan, we bake the biscuits in two batches, on the same baking tray
Trace 8 circles of 5cm diameter on baking paper.
Put butter, sugar and vanilla in a mixing bowl.
Beat it together until it's light, fluffy and well combined.
Sieve the flour, add it and briefly mix it in.
Mix until the dough is well combined.
Spoon the dough into a piping bag.
Pipe circles on the baking paper.
Bake the biscuits for 12-15 minutes.
Let cool on the baking tray for 5 minutes.
Then transfer to a wire rack.
While the biscuits are cooling completely you bake the second batch and make the butter cream
Beat the butter loose in 5 minutes.
Mix in the sugar and the vanilla.
Spoon the cream into a piping bag.
Turn half of the biscuits upside down.
Brush jam on the turned biscuits.
Pipe butter cream on top of the jam.
Place the remaining biscuits on top.
Sift a thin layer of icing sugar over the Viennese whirls.
Thank you Mary Berry, these are delicious biscuits!