Todays bake was requested from a friend for her birthday treat, along with a tray of brownies and another little present that I won’t mention incase she sees this page! I do love viennese whirls, but today was actually the first time I’ve made them. I love new challenges, and I certainly enjoyed making these – particularly because I spent ages piping them out onto trays *keenbean*
250g plain flour
250g butter, softened
50g icing sugar
Small amount of vanilla essense
1/4 tsp baking powder
1) Preheat oven to 180 degrees (fan assisted)
2) Mix butter and icing sugar together, then add all of the other ingredients and mix firmly until fully combined.
3) Put mixture into a piping bag, with a large star nozzle fitted. Pipe out rosettes onto either a silicone sheet or baking paper on a tray, as large as you want them to be – but make sure they are all even, as you need them to be able to be put together once baked.
4) Put into oven and bake for 15 minute, or until golden.
5) Remove and let them cool a little on the tray, then transfer over to a cooling rack carefully (don’t knock the delicate piping!)
6) Once cooled, sandwich two of the biscuits together at a time with some vanilla buttercream.
If you want, you could also drizzle them with some melted dark chocolate, or dip half of the biscuit in the chocolate.
For now, I’ve got a lasagne in the oven, filling the house with a gorgeous cheesy smell thats making my stomach rumble. Can’t. Wait. Mr CC’s cooking is always amazing.
Have a lovely weekend all x