Viennese Whirls

I had two or three posts lined up before this one to write-up yet but after posting the photos on my facebook page this one got requested a few times so I have decided to give the people what they want! 😉

I have always loved Viennese Whirls and have had the recipe on my mind  for a while so after I saw them being made on The Great British Bake Off the other week I decided to give them a go too. I must point out that actually it is rather a simple recipe with very few ingredients and although the piping was not at all perfect I think they are pretty good for a first attempt. So without further ado  here is the recipe;

Viennese Whirls

• 150g  dairy free margarine (I use PURE)
• 50g  icing sugar
• 150g plain flour
• 1 tsp vanilla sugar/extract
• Pinch of salt
• Strawberry/Raspberry jam (for sticking them together)

Cream the butter, sugar and vanilla together untillight and fluffy. I did this in the food processor.

Sieve (sift) flour and salt and then add to the butter and sugar mixture gradually. Beat well after each addition until the mixture is smooth (again I did it in the food processor, I’m sure by hand would work too).

Using a piping bag, pipe stars of approximately 1¼ inch (3cm) diameter and no more than 1/8th inch (6mm) high onto baking paper on a baking tray.

 Place into the fridge for about 30 minutes so they will hold their shape better in the oven. Preheat oven to 180C.

Bake for 8 to 10 minutes in the middle of the oven until they are very lightly golden around the edges and underneath. When you take them out of the oven leave a couple of minutes before removing from baking sheet then gently place on a rack until completely cooled.

Spread a small amount of jam between the flat sides of two “whirls” to make them stick together. Dust with icing.

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