I love Viennese Whirls, who doesn’t? Buttery, melt in your mouth biscuits, with a creamy filling and jam. Mmm…
Mr Kiplings recent seasonal offerings, gingerbread and mince pie (both are amazing but the mince pie one is better in my opinion), had me craving these home made versions and meant I got to use my favourite kitchen toy.
This recipe from the Hairy Bikers makes the most moreish Viennese Whirls.
They are also very easy to make, which is great, as you will want to make them often.
– 250g/9oz very soft butter
– 50g/2oz icing sugar, plus extra to decorate
– 250g/9oz plain flour
– 50g/2oz cornflour
– ½ tsp pure vanilla extract
For the filling
– 100g/3½oz soft butter
– 200g/7oz icing sugar, plus ½ tsp for dusting
– few teaspoons of milk
– ½ tsp pure vanilla extract
– 75g/3oz seedless raspberry jam
Combine all the ingredients for the biscuits using your electric whisk/food processor until smooth and completely combined.
Now this is where my favourite toy comes out. The first time I made these I found them really difficult to pipe and my hands really hurt, so I gave up and just made them into rounds. Same taste but they looked kinda boring.
I was gifted with this Kuhn Rikon Cookie Press. It effortlessly makes cute little shaped biscuits. I absolutely love it and can’t recommend it enough. It’s so easy to use/clean and the resulting biscuits look soo amazing. However, I’m not a huge fan of the recipes that were included in the box, but it’s perfect for Viennese Whirls, no painful piping and you still get beautiful biscuits.
Included are several discs to make different shapes/patterns
my favourite are the flower and hearts
The biscuits come out more consistently if the trays are chilled, I also find it easier with the textured trays as pictured.
Bake until the edges are golden.
These biscuits alone are AMAZING. So buttery and moreish. It’s a good job with the cookie press they are small so you get a lot more than the 18 sandwiches suggested in the recipe!
Make your buttercream and pipe on to a biscuit, put some jam on top and sandwich with another biscuit. A sprinkling of icing sugar and eat!
The recipe is incredibly versatile and you can add different flavouring to both the biscuit and buttercream; the ones pictured are a vanilla biscuit with a mocha buttercream.
You can also substitute the jam with nutella/caramel etc to compliment your flavour combo.
You can also substitute the cornflower with custard powder, filled with vanilla buttercream and jam… Simply divine!
They can also be dipped in chocolate to be extra indulgent.
Or if you want something abit ‘lighter’ you can omit the buttercream/filling.
The Maryam butter biscuit selection box:coated in chocolate and sprinkles
They can also be made vegan/dairy free by using dairy free spread (e.g. Vitalite sunflower spread). They do take about 5mins longer to bake. Here are some I made sandwiched together with jam:
P.S. I was in Lakeland recently and found this cute springtime cookie disc set … And it fit in my Kuhn Rikon press! Haven’t had a chance to use them though.
P.P.S. they don’t seem to be selling the Kuhn Rikon Cookie press at Lakeland anymore,however, they have this OXO set, and its £5 off…yay!