I’m not really much of one for shop bought treats. The way I see it I’d just be depriving myself of the joy of creating them. I’m also pretty sure that they would contain all manner of things that don’t really need to be there.

There is however one exception to this. Viennese whirls. I can’t resist them. So meltingly buttery, crisp and crumbly all at the same time. I don’t care if they are plain, dipped in chocolate or filled with jam and buttercream, they’re all good and I don’t think that I’ve ever been known to turn one down.

Viennese whirls

Given my love for them I’m not sure why it has taken me so long to try making my own but I’m really glad I finally did. I had some of the ganache and buttercream left over from the Salted Caramel Chocolate layer cake and was looking for a vehicle to use it up. These were ideal. I say were because they are so good that we polished them off in a couple of days! (see, who needs preservatives…)

The icing sugar blends very easily with the butter meaning that you don’t have to worry about over beating and splitting it. Substituting part of the flour for corn flour reduces the gluten slightly resulting in a more tender, delicate texture.

Viennese whirls

These are really easy to make with only the most basic of piping skills. As long as you use a decent sized star shaped nozzle they’ll look pretty once they’re cooked no-matter how inept you are, and I’m a case in point.

Presuming your butter is nice and soft these require very little effort and you can whip up a batch in no time.

Ingredients

125g very soft butter

25g icing sugar

125g plain flour

25g corn flour

Pre-heat the oven to 190°c.

Cream together the butter and icing sugar. Provided the butter is soft this shouldn’t take very long.

Sift the corn flour and plain flour together into the butter and sugar. Mix this altogether until you have a very soft batter-like dough.

 

Fill a piping bag fitted with a very large star shaped nozzle with the dough. Pipe the biscuits onto a lined baking tray in any shape you like, just make sure you leave space between them to allow for spreading.

 

Viennese whirls

Bake for 15 minutes until they are slightly golden. Place the biscuits onto a wire rack to cool.

Viennese whirls

Fill with ganache, buttercream, jam, anything that takes your fancy really. Or half dip them in dark chocolate. Or just leave them plain if you want to get them in your mouth that little bit sooner…

Viennese whirls