VIENNESE WHIRLS
These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat
Provided by Chelsie Collins
Categories Afternoon tea, Dessert, Snack, Treat
Time 57m
Yield makes 10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
- Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
- Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.
Nutrition Facts : Calories 405 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.6 milligram of sodium
VIENNESE WHIRL BISCUITS
These delicious biscuits are buttery and light. Don't worry if you're not an expert at piping, they'll still look brilliant once they are baked.
Provided by The Hairy Bikers
Categories Cakes and baking
Yield Makes 32-36 biscuits
Number Of Ingredients 9
Steps:
- 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.
VIENNESE FINGERS
Provided by Baking with Granny
Number Of Ingredients 7
Steps:
- Pre-heat your oven to 190°c (170°c for fan assisted ovens or Gas Mark 5) and line a couple of baking sheets with greaseproof paper. Set aside.
- In a large bowl, cream together the butter/margarine and icing sugar until light and fluffy. Sift in the flour and cornflour to create a paste-like dough.
- Take a small amount of your dough (about the size of a ping-pong ball) and roll into a sausage shape. Place onto your prepared baking sheets and score with a fork. Repeat with the rest of the dough, leaving space between each.Alternatively you can pipe the biscuits using a star nozzle and a cloth piping bag, if you desire. A plastic piping bag will not work however (see notes above).
- Bake in your pre-heated oven for 10-12 minutes until the biscuits have spread a little, look dry and have a slight golden colour. Leave to cool on the tray.
- Once your biscuits have cooled, melt your chocolate over a bain marie or in short blasts in a microwave. Dip either end of your biscuits in the chocolate, before placing back onto the grease proof paper. When all biscuits have chocolate on, pop them in the fridge to set.
- While the chocolate is setting, in a large bowl mix the butter/margarine and icing sugar, until light and fluffy to create your butter cream filling. Pipe or spread a small amount of buttercream onto a biscuit, before sandwiching another biscuit on top. Repeat with the remaining biscuits and buttercream.
DOUBLE CHOCOLATE SHORTBREAD FINGERS
Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat
Provided by Chelsie Collins
Categories Afternoon tea, Snack, Treat
Time 25m
Yield Makes 14-16
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.
Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
VIENNESE BISCUITS
soft melt in the mouth biscuits, I suppose originally from Vienna. So simple and economical, can be made in half an hour
Provided by ann teapot
Categories Dessert
Time 20m
Yield 16 biscuits
Number Of Ingredients 3
Steps:
- Beat butter and sugar till pale.
- To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.
- Put mixture in a large star piping bag and pipe as you want.
- Tradionally this should be tubes or whirls.
- Chill for 15 minutes.
- bake 10 minutes at 190°C.
- They should not be brown, they stay pale.
- When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.
- milk use a small deep container (egg cup is good).
- dip each tube or whirl in chocolate.
- lay on baking parchment and set in fridge.
- Great to serve with ice cream or my.
- SUMMER AVALANCHE (posted too).
- i'm drooling already!
CHOCOLATE-DIPPED VIENNESE FINGER BISCUITS RECIPE
This sweet and moreish chocolate-dipped Viennese finger biscuits are simple and easy to make and perfect for sharing with friends and family.
Provided by Jessica Dady
Categories Snack
Time 25m
Yield Makes: 26
Number Of Ingredients 9
Steps:
- Cream the butter and icing sugar until light and fluffy. Sift in the flour, cornflour and spice, if using, and beat well.
- Set the oven to 180°C/350°F/Gas Mark 4. Put the mixture in the piping bag and pipe fingers, about 7.5cm long, spaced evenly apart on the paper.
- Bake for 15 mins. Transfer to a wire rack to cool.
- Melt the chocolate in a small bowl over a pan of hot water. Dip one or both ends of the fingers in the chocolate and place on paper to set. After dipping in chocolate, you could dip the ends in finely chopped pistachios, if you like.
Nutrition Facts : @context https, Calories 101 Kcal, Sugar 4.6 g, Fat 6.6 g, SaturatedFat 4.1 g, Sodium 0.13 g, Protein 0.7 g, Carbohydrate 10 g
CHOCOLATE VIENNESE BISCUITS
These are really special little biscuits (cookies). They have a shortbread type texture and are great with coffee or when you want to impress someone!
Provided by dale7793
Categories Breads
Time 15m
Yield 1 batch of cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degrees C.
- Grease 2 large baking sheets.
- Into a bowl sift together the flour,cocoa and cornflour.
- In another large bowl beat the butter and icing sugar until fluffy.
- With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
- Shape into'bar' shapes about 10cm long by 5cm wide.
- Bake about 15-20 minutes, rotating baking sheets at half-time.
- Keep an eye on them as they should only be slightly firm and all ovens are different.
- Cool on wire cooling rack until cool and firm.
- Dust with icing sugar.
- Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
- Store in container with waxed paper between layers.
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- 1. Transfer the soft butter to a large mixing bowl, blender or stand mixer and then add the icing sugar, sifted pastry flour, egg yolk, milk and a pinch of salt.
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CHOCOLATE-DIPPED VIENNESE WHIRLS RECIPE | DELICIOUS. MAGAZINE
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