Monthly Archives: October 2012

Viennese Whirl Biscuits

The last of my baked goodies for the Vanessa Kimbell / ndali vanilla gift swap. I’ve made something similar to these before, but they failed miserably, basically because they did not hold their shape. They tasted good, but just looked rubbish and no-one likes a rubbish-looking, misshapen biscuit! I didn’t have the best nozzle in the world (I have lots of small nozzles, but my larger ones leave a little to be desired. Consequently, it’s something I need to put on the Christmas list!), so I made do with what I had!

I have taken advice from Mary-Anne Boermans and I froze my dough, albeit briefly. The idea behind this was so that the biscuits kept their shape and looked pretty. It worked! She is a baking genius!

Biscuit ingredients

250g soft butter

55g icing sugar

55g corn flour

250g plain flour

1tsp ndali organic vanilla powder

For the butter icing

100g icing sugar

200g butter

1tsp ndali organic vanilla powder

Plum and vanilla jam (see post of 23 September)

Firstly, make the dough. Beat the butter and icing sugar together until pale and fluffy. Unless you have super strong arms, use a whisk or food mixer.

Sift together the flour, cornflour and vanilla powder and add to the mixture. Mix until smooth.
Put a large star nozzle (or something which looks similar if you don’t have one!) into a piping bag and then spoon the mixture in. Pipe swirls onto a baking tray which has been lined with greaseproof or parchment paper (as you are going to put this into your freezer, use a tray that will fit it). You should aim to have them all the same side as you will be sandwiching them together.

Put the baking tray into your freezer for 15 minutes. Meanwhile, preheat the oven to 180C. (As my oven is a very hot fan, my oven was set to 150C).

Remove the tray from the freezer and bake the biscuits for about 12 minutes, or until they are a pale golden-brown colour.

Leave the biscuits on the tray for a few minutes, then move to a wire rack to cool completely.

Whilst the biscuits are cooling, make the butter icing. Beat the butter, icing sugar and vanilla together, until smooth and fluffy.

 

When it comes to sandwiching the biscuits, you can pipe the butter icing, or just use a small palette knife and spread over one of the biscuits. Spread a little of the plum jam on the other biscuit and put together gently. Sieve a little icing sugar over the top and enjoy.