Viennese Whirls, these are crumbly and melts in the mouth.
I really love making these as my boy cannot get enough of it.
I love simple recipes and this is one of them that take no time to make.
This is an egg free recipe so it's suitable for Vegetarians.
You can dip the biscuits in dark chocolate or sandwich butter cream and jam as a filling.
Ingredients are simple, method is so easy.
So here we go!
Preheat the oven for 190c
125g butter (very soft)
125g plain flour
25g icing sugar
25g corn starch
1/2 tsp vanilla extract
1 tbsp milk
80g dark chocolates (melted)
Place soft butter and icing sugar together and whisk until light and fluffy.
Sift flour and corn starch together.
Add vanilla extract to creamed butter and flour whisk on low, the mixture will appear crumbly.
Add the 1 tbsp of milk and whisk until your mixture comes together thick and sticky, like the picture below.
Fill into a piping bag with a star nozzle.
Grease a baking tray with butter, pipe your swirls onto the tray.
Leave at least 1cm between the piped biscuits as the will expand a little.
Bake in a preheated oven at 190c for 15-20 minutes, once they are done leave to cool on the baking tray.
The biscuits are still very soft.
Transfer onto a wire rack.
Melt 80g of dark chocolates.
Dip your biscuits half way and drip dry on a wire rack with foil under it.
Don't they look yummy!!
If it's too warm in the room then place the biscuits in the fridge to set the chocolates.
Here you go! Delicious baked Viennese whirls ready to bite into!