Viennese Whirl Biscuits

Buttery, light biscuits piped into rosettes, baked until golden, and sandwiched with smooth buttercream and raspberry jam.

Baking Vegetarian Dessert British Cookies

Estimated Nutrition

Calories

150.6

kcal / serving

4820.5 kcal total

Carbs

16.7g

per serving

535.1 g total

Fat

9.3g

per serving

298.2 g total

Protein

0.9g

per serving

28.4 g total

Cook Time

minutes

Serves

biscuits

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

extra for decoration

Cornflour

0.5

tsp

Vanilla Extract

pure

200

Icing Sugar

for filling

0.5

tsp

Vanilla Extract

pure, for filling

CondimentsSauces

Raspberry Jam

seedless

Dairy

250

Butter

very soft

100

Butter

soft, for filling

GrainsCereals

250

Plain Flour

Method

Preheat oven to 190°C and line a baking sheet with greaseproof paper.

Blend butter, icing sugar, flour, cornflour, and vanilla in a food processor until smooth.

Pipe the dough into 6cm rosettes onto the baking sheet using a star nozzle.

Bake for 13 minutes until pale golden, then cool on a rack.

Whisk filling butter, sifted icing sugar, and vanilla until light and smooth.

Spread jam on half the biscuits and pipe buttercream onto the others to sandwich them.