Vanilla Viennese Whirls
- Summer
- Desserts & Baking
A dainty buttery biscuit made extra special sandwiched with our Crème Fraiche - The perfect afternoon treats!
Ingredients
Biscuits
200g Yeo Valley Organic Unsalted Butter, v soft
50g Icing sugar
1 Orange, zest only
190g Plain flour, sifted
20g Cornflour
1/2tsp Baking powder
Filling
60g Strawberry jam
Vanilla Crème Fraiche
1 tsp Organic sugar
1/2 tsp Vanilla extract
Method
Heat the oven to 180C/160C fan/gas 4. Line 2 baking trays with baking parchment
Combine the butter (which must be very soft but not melted) and icing sugar, beat until pale, smooth & fluffy, stir in the orange zest
Add the flour, cornflour, baking powder and fold together (the mixture will resemble a thick batter, wet dough)
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
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
When cool sandwich together two biscuits with jam and vanilla crème fraiche
Serve immediately
In this recipe...
Unsalted Butter
15
Crème Fraîche
5
Unsalted Butter
15
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