Viennese Whirl Biscuits
Buttery shortbread cookies with a delicate vanilla twist, filled with a luscious raspberry jam center. These delightful sandwich cookies are perfect for any occasion and are sure to impress your friends and family with their sweet, melt-in-your-mouth flavor.
— Constant Cookbook
Ingredients
- 250g/9oz very soft butter
- 50g/2oz icing sugar
- 250g/9oz plain flour
- 50g/2oz cornflour
- ½ tsp pure vanilla extract
- 100g/3½oz soft butter
- 200g/7oz icing sugar
- ½ tsp pure vanilla extract
- 75g/3oz seedless raspberry jam
Instructions
- Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.
- Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
- Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart.
- Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.
- For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.
- Spoon a little jam onto the flat side of 16 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. Put on a serving plate and dust with sifted icing sugar. Serve.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 32-36 biscuits
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