It feels like forever since my last post! Guess I haven’t felt like writing much recently. It’s that time of year again where all I want to do is hibernate. However with hibernation unfortunately not being an option, I’m here to write about these luxurious viennese whirl biscuits.
175g (6 oz) margarine
50g (2 oz) Caster sugar
175g (6 oz) self raising flour
Few drops of vanilla essence
Difficulty : hard
1. Preheat oven to 160°c & grease a baking tray.
2. Cream sugar & fat very thoroughly, stir the essence and flour in.
3. Put the mix in a piping bag with a star nozzle and pipe whirls onto baking tray. Bake for about 20 minutes.
4. When cooled, sandwhich together with jam and buttercream, then finish with a light dusting of icing sugar.
You could also make fingers by piping lengths onto tray then once baked & cool sandwhich together with jam or buttercream and dip both ends in melted chocolate.
Perfect served with a cup of tea or posh coffee!
Who else is looking foward to but also dreading the thought of watching the last great British bake off as we know it this Wednesday?