3
ounces (75g or ¾ stick)
butter
1 ounce (25g) icing sugar (frosting)
3 ounces (75g or ¾ cup)
plain flour
Few drops vanilla essence
Strawberry jam (for filling)
Pinch of salt
method:
Cream the butter and sugar
and vanilla essence together
until it is light and fluffy.
Sieve (sift) flour and salt
and then add to the butter and
sugar mixture gradually. Beat
well after each addition until
the mixture is smoooth.
Using a one inch (2.5cm) star
pipe, pipe stars of approximately
1¼ inch (3cm) diameter
and no more than 1/8th inch
(6mm) high onto a baking/cookie
sheet on a baking tray.
Bake for 8 to 10 minutes in
the middle shelf of a preheated
oven at 375F (190C or Gas Mark
5).
Spread a small amount of strawberry
jam between the flat sides of
two "whirls" to make
them stick together. Dust with
icing sugar (frosting).
As an alternative to dusting
with icing sugar (frosting),
you can dip about a third of
each Viennese Whirls (with jam
between them) in chocolate which
has been melted slowly in a
bowl heated in hot water.
observations:
Viennese
Whirls are melt in the mouth biscuits
(cookies) which are mass produced for
sale in bakers and supermarkets in Scotland
(and elsewhere in the world). But there
is nothing to beat some which have been
freshly baked in your own kitchen.
