My alltime favourite biscuit and so easy and quick to do you can make them look super fancy using different icing tips, dipping in chocolate, making rounds, making fingers, making different shapes.
The vienesse whirl is not from Vienna it’s a English creation (made famous by Mr Kipling!) from the style of the famous Vienna cafes and their delicacies, it has a similarity to the Linzer or Empire biscuit sandwiched with jam
o 100 g Unsalted butter
o 85g icing sugar
o 170g Self raising flour
o 1 tbsp Cornflour
o 2tbsp milk
o 250g butter
o 250g icing sugar
o 1 vanilla Pod deseeded or 2 tsp of vanilla paste
o 250g mixed berries or fruit of your choice
o 125g jam sugar and a packet of (pectin)
o vanilla pod or fresh mint
• Put the butter and (170g) icing sugar in a mixing bowl and mix together until completely combined
• Sieve in the flours and again mix completely if to gets to thick add a little of the milk to loosen slightly , it is a thick batter like consistency that you need
• Once mixed thoroughly (I use a food mixer for mine and leave running for at least 5-10 minutes), by hand mix until very smooth.
• Put into a icing bag (with star nozzle if you prefer a shaped biscuit) and on a greaseproof paper baking sheet ice circle ( tip is to hold the bag directly downwards and lift as you finish, squeeze all the time)- make sure you make even number as they a pair.
• Bake in the oven for 10-14 minutes until golden brown
• Whilst they bake make your compote/jam and butter cream
• In a pan put all you fruit and sugar and vanilla pod and mush with a fork or masher- cook until thickened about 10-15 minutes, allow to cool
• In a bowl put your butter and icing sugar, vanilla and mix until a smooth paste , put into a piping bag ready to put into your cooled Viennese whirls
• Cool the biscuits, place one biscuit upside down so you can put a layer of your jam/compote on, then ice (or dollop) your Chantilly butter cream on , place another biscuit on top and sprinkle lightly with icing sugar