Vanilla Viennese Whirls
A dainty buttery biscuit made extra special sandwiched with our Vanilla Crème Fraiche – The perfect afternoon treats!
Ingredients
Biscuits
200g Yeo Valley Unsalted Butter, v soft
50g Icing sugar
1 Orange, zest only
190g Plain flour, sifted
20g Cornflour
1/2tsp Baking powder
Filling
60g Yeo Valley Mixed Berry Compote or strawberry jam
Try it with...
Method
1. Heat the oven to 180C/160C fan/gas 4. Line 2 baking trays with baking parchment
2. Combine the butter (which must be very soft but not melted) and icing sugar, beat until pale, smooth & fluffy, stir in the orange zest
3. Add the flour, cornflour, baking powder and fold together (the mixture will resemble a thick batter, wet dough)
4. Spoon the mixture into a piping bag fitted with a large star shaped nozzle. Pipe 4cm circles onto the prepared sheets making sure to leave gaps between each one, to allow for spread during baking
5. Bake for 10-12 minutes or until pale golden. Leave to cool on the baking sheets before transferring to the wire rack. Note the biscuits will be very fragile when warm
6. When cool sandwich together two biscuits with compote or jam and vanilla crème fraiche
7. Serve immediately
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