These are mum’s favourite so I thought I would make them for her. She said she likes the crunchiness as well as the softness of these biscuits. I am not someone who has got the hang of piping things yet but I like to try and do my best.
Viennese Whirls
Servings 10 biscuits
Ingredients
- 200 g slightly salted butter softened
- 50 g icing sugar
- 2 tsp vanilla extract
- 200 g plain flour
- 2 tsp cornflour
- ½ tsp baking powder
Instructions
- 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.
Mum loved them and I enjoyed them as well. They are such nice little biscuits, perfect for a cup of tea.
