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August 31, 2016 / mintcustard

Strawberry and cream Viennese whirls.

It’s Biscuit Week on Bake Off and Viennese whirls make an appearance I’m led to believe. So here is my latest twist on a much loved classic. My piping is rubbish but you can see that  the two colours swirl together beautifully and the freeze dried strawberries look like little jewels in the dough. No soggy bottoms here either. Light, crisp and worthy of a Hollywood handshake I’d hope.


Strawberry and cream Viennese whirl.

Strawberry and cream Viennese whirls.

125 g very soft butter

25 g icing sugar

115 g plain flour

25 g cornflour

7g pack freeze dried strawberries

piping bag

large star tip

How to …..

  • Preheat the oven to 190c or Gas 5
  • Line a baking tray with baking parchment.
  • Beat together the butter, vanilla and the icing sugar. Use a mixer or a beater as using a spoon will take forever.
  • Sift in the flours and beat into the creamed mixture.
  • Beat in the strawberry pieces.
  • Place the tip into your piping bag and spoon in the mixture. I stand the bag in a pint glass to help steady the bag as I fill it. If you want you can add a dash of pink colouring to half the mixture. This will create a pretty swirled pattern.
  • Pipe whirls of the mixture filling. This amount of mixture makes 9 good sized biscuits.
  • Bake for 12 to 15 minutes. I seriously suggest you sit by the oven door as these can burn very easily as they are so friable.

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