The holidays are already stressful but don’t worry, you will still have time to bake. These Viennese whirls will come to your rescue.
A classic inspired whirl biscuit is made with a melt in the mouth buttery biscuit – on it’s own is amazing. Sometimes keeping things simple is the way forward – honestly.
They can be made days in advance, which means you have more time to enjoy your holiday season. I know for sure your friends and family will be thankful for having homemade biscuits this Christmas.
Anyway, let’s get started, shall we?
45g Icing sugar.
2 tsp ground ginger.
1 tsp ground cinnamon.
115g Plain flour (1).
145g Plain flour (2).
300g Icing sugar.
1 tsp Vanilla extrac.
(optional – milk).
Caramel – feel free to use standard or salted, it’s up to you!
Weigh up all of your ingredients, preheat your oven to 190˚c/375˚f and line your baking trays with greaseproof/parchment paper. Also grab any equipment you may need, such as a stand mixer and spatula
Start the biscuits by placing the butter, icing sugar and ground spices into your mixing bowl of choice and beat them together until well combined and lighter in colour.
Scrape down the sides and bottom of your bowl, to incorporate any bits from earlier on. Then add in your first weight of flour in and mix that in until just combined.
Scrape down the bowl again to incorporate any bits that have worked up the bowl. Add in the second weight of flour and just mix that in until its just combined.
Prepare a piping bag by placing a 12mm open star nozzle at the end and place a good amount of the dough into the piping bag.
Pipe out the dough onto your lined tray (draw some templates if you want to get your biscuits more uniform), these don’t spread very much while in the oven so leave a small space in-between each biscuit. Place the tray in your preheated oven and bake for 18-20 minutes (or until they start to colour around the edges).
Once fully baked, remove from the oven and allow to cool for a few minutes on the baking tray, then transfer them over to a cooling rack to cool completely.
Place the butter into a mixing bowl an beat it over a medium-high speed until lighter in colour and consistency.
Once lighter, you’ll want to add in around half of your icing sugar (make sure you’ve sifted it first, to remove any big lumps) and beat that on a low speed working it up to a high speed, scrape down the bowl and repeat this stage for the other half of the icing sugar.
Add in the vanilla (and milk if the buttercream is too stiff, this will help loosen the buttercream down) and mix until well incorporated.
Place the buttercream into a piping bag with and set aside until needed.
Pipe a border of buttercream on the edge of one of the biscuits, then fill in the centre with the salted caramel.
Pair your biscuits up and apply a little pressure to secure the two together then you’re done.
As an optional finish, lightly dust them over with a dusting of icing sugar.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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