Viennese Whirl Biscuits Food

VIENNESE BISCUITS

Viennese Biscuits image

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

Ingredients

4 ounces soft butter
1 ounce sifted icing sugar
5 ounces plain flour

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!

VIENNESE WHIRLS

Viennese whirls image

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

Ingredients

200g slightly salted butter, softened
50g icing sugar
2 tsp vanilla extract
200g plain flour
2 tsp cornflour
½ tsp baking powder
100g butter, softened
170g icing sugar
1 tsp vanilla extract
50g raspberry jam or strawberry jam

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

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