VIENNESE WHIRLS
These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat
Provided by Chelsie Collins
Categories Afternoon tea, Dessert, Snack, Treat
Time 57m
Yield makes 10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
- Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
- Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.
Nutrition Facts : Calories 405 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.6 milligram of sodium
DOUBLE CHOCOLATE SHORTBREAD FINGERS
Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat
Provided by Chelsie Collins
Categories Afternoon tea, Snack, Treat
Time 25m
Yield Makes 14-16
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.
Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
More about "viennese fingers recipes"
VIENNESE FINGERS - BAKING WITH GRANNY
From bakingwithgranny.co.uk
5/5 (6)Estimated Reading Time 5 mins
- Pre-heat your oven to 190°c (170°c for fan assisted ovens or Gas Mark 5) and line a couple of baking sheets with greaseproof paper. Set aside.
- In a large bowl, cream together the butter/margarine and icing sugar until light and fluffy. Sift in the flour and cornflour to create a paste-like dough.
- Take a small amount of your dough (about the size of a ping-pong ball) and roll into a sausage shape. Place onto your prepared baking sheets and score with a fork. Repeat with the rest of the dough, leaving space between each.Alternatively you can pipe the biscuits using a star nozzle and a cloth piping bag, if you desire. A plastic piping bag will not work however (see notes above).
- Bake in your pre-heated oven for 10-12 minutes until the biscuits have spread a little, look dry and have a slight golden colour. Leave to cool on the tray.
VIENNESE FINGERS BISCUITS – GLUTEN FREE & CHOCOLATE DIPPED
From glutenfreealchemist.com
MARY BERRY'S VIENNESE WHIRLS | GREAT BRITISH BAKING SHOW
From pbs.org
EASY VIENNESE FINGERS RECIPE | COOKING WITH MY KIDS
From cookingwithmykids.co.uk
JO WHEATLEY'S VIENNESE FINGERS RECIPE - WOMAN AND …
From womanandhome.com
3/5 Estimated Reading Time 2 minsServings 10Published Dec 6, 2018
- Tip the butter and sugar into the bowl of a freestanding mixer and beat until pale and light. Add the vanilla extract and mix again. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined.
- Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray. Bake on the middle shelf of the preheated oven for 10–15 minutes until pale golden.
- Remove from the oven and cool on the baking trays for 5 minutes. Transfer the cookies to a wire rack until completely cold.
- Tip the milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water. Remove from the heat and stir until smooth.
MARY’S VIENNESE WHIRLS RECIPE - BBC FOOD
From bbc.co.uk
VIENNESE FINGERS | TESCO REAL FOOD
From realfood.tesco.com
VIENNESE FINGERS | SNACK RECIPES | GOODTO
From goodto.com
VIENNESE WHIRL BISCUITS RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE-DIPPED VIENNESE FINGER BISCUITS | BAKING RECIPES
From goodto.com
VIENNESE FINGERS | CANADIAN LIVING
From canadianliving.com
VIENNESE FINGERS AND SWIRLS - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
VIENNESE FINGERS RECIPE - MAYA KITCHENETTE
From mayakitchenette.com
VIENNESE FINGER SANDWICH BISCUITS - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
MARY BERRY’S VIENNESE FINGERS | THE SUNDAY TIMES MAGAZINE | THE …
From thetimes.co.uk
HOW TO MAKE VIENNESE WHIRL BISCUITS - GOOD HOUSEKEEPING
From goodhousekeeping.com
VIENNESE FINGERS RECIPE – THE IRISH TIMES
From irishtimes.com
You'll also love