Hello everyone!
Happy summer holibobs to you all! I couldn't be happier to be having a break and with such lovely weather *touch wood*.
I've got an exciting six weeks ahead, you lot will see all the highlights no doubt, but sometimes I do find myself scrolling through Instagram for the 100th time praying for something interesting to happen and that's where this recipe comes in! Baking always seems like a winter-y pastime but these little, melt-in-the-mouth treats are perfect for afternoon tea, or even a cheeky lemonade, in the garden. They're super easy but make you appear quite the baker!
A traditional recipe for a Viennese Whirl would have a buttercream icing filling but I decided to go for a lighter whipped cream option which really worked my only advice would be to make sure that you whip it until very firm. It also means you would only want to keep them for a couple of days and in the fridge, mine were fine after 3 days but were then demolished!
Ingredients:
250g Soft Butter
250g Plain Four
50g Icing Sugar
50g Cornflour
1 tsp Vanilla Extract
Filling
150ml Whipping Cream
OR
100g Soft Butter
200g Icing Sugar
1 tsp Vanilla Extract
Approx. 75g Raspberry or Strawberry JamEquipment:
2 Piping or Sandwich Bags
Large Star-shaped Nozzle
Baking Tray
Baking Parchment
Electric Hand Mixer
Method:
Preheat your oven to 170C (Fan)/190C/Gas Mark 5 and line a baking tray with baking parchment.
Use a clean round surface, such as a glass, to trace a guideline using a pencil. Mine were approx. 6cm in diameter. Make sure there is at least a 2cm gap between each one to leave room for the biscuits to spread out.
Combine your butter, flour, icing sugar, cornflour and vanilla essence in a bowl until smooth.
Spoon your mixture into a piping or sandwich bag with a star nozzle and pipe in circular motions within each of your outlines. If they're not perfect not to worry, they are homemade after all!
Place in the oven for 13-15 minutes in batches. Make sure you have an even number to make sandwiches!
Once your biscuits have cooled, whip your cream until it's very firm using an electric mixer.
OR
Whizz up you butter, icing sugar and vanilla extract with an electric mixer.
Using a second piping bag with the same (clean) nozzle, pipe the cream or icing on the underside of every other biscuit.
Spread a teaspoon of jam onto the underside of the biscuits without the cream/icing. Then place a jammed biscuit on top of a cream biscuit in a sandwich formation!
You now have some delicious summer treats!
Myself and the rest of the family really loved these biscuits so I hope you do too. If you make them drop me a picture on Instagram or Twitter @bronwynsbeauty or Facebook /Bronwyn's Beauty Blog!
I hope you enjoyed this post,
Bronwyn x
