Viennese swirls are a baking classic: extremely rich and buttery, they also somehow manage to be so light they almost melt in the mouth. As such, they are pretty fragile – you have been warned – but they are all the daintier and more delicious for it. They are reasonably simple to make but look impressive thanks to the pretty whirl shapes; great for practising your piping. This version from Nadiya Hussain’s gorgeous new cookbook is sandwiched with a delicate rose buttercream, making them ideal for Summer afternoon tea. To make the biscuits, you will need:
250g unsalted butter, softened
100g icing sugar, sifted
250g plain flour, sifted
30g cornflour, sifted
1/2 tsp baking powder
Pinch of fine sea salt
Icing sugar for dusting.
Line two baking sheets with parchment. Using a stand mixer, cream together the butter and sugar until extremely light and fluffy (this should take around 3 – 4 mins).
Add the flour, cornflour, baking powder and salt and bring the mixture together into a dough using a wooden spoon. Put the dough in the fridge for 10 minutes. Spoon the chilled dough into a piping bag fitted with a large, star-shaped nozzle.
Pipe tight rosettes about 5 cm in diameter onto the prepared baking sheets, being sure to leave a wee bit of space between them as they will spread in the oven.
Put the baking sheets in the fridge for 20 minutes to chill. Meanwhile preheat the oven to 170C/ Fan 150C.
Bake the swirls on the middle shelf of the oven, one sheet at a time, for 10 – 12 minutes. Cool on the baking sheet for five minutes, then remove and cool completely on a wire rack.
To make the buttercream, put 75g of unsalted butter, 175g icing sugar and 1 1/2 tsp rose syrup (which you can make yourself by reducing equal parts water, sugar and a few drops of rosewater) into a bowl and whisk for 3 minutes. Put the mixture into a piping bag with round tip and assemble the swirls: pipe some filling on one half and top with another.
Lightly dust with icing sugar and serve.
What are you baking this weekend?