Viennese whirls with vanilla bean buttercream
Makes: 14-20 filled biscuits
Total time: 
Recipe by Debbie MajorRecipe photograph by Tara Fisher
Viennese whirls with vanilla bean buttercream
Makes: 14-20 filled biscuits
Total time: 
See more recipes
Nutritional information (per serving)
Calories
388Kcal
Fat
27gr
Saturates
17gr
Carbs
34gr
Sugars
14gr
Fibre
1gr
Protein
2gr
Salt
0.6gr
Sainsbury's magazine
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 350g soft salted butter, plus extra for greasing
- 250g plain flour, plus extra to dust
- 100g icing sugar, sifted, plus extra to dust
- the seeds from 2 vanilla pods or 2 tsp vanilla bean paste
- 100g cornflour
For the vanilla buttercream
- 100g soft salted butter
- 100g icing sugar, sifted
- the seeds from 2 vanilla pods or 2 tsp vanilla bean paste
Step by step
Get ahead
The unfilled whirls will keep for 3-4 days in an airtight container. Keep the filling in the fridge and bring to room temperature before filling the whirls. Once filled, they will last for 1 day. The filled and unfilled biscuits can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease 1 large or 2 smaller nonstick baking sheets, dust with flour and knock away the excess. Use a 4cm pastry cutter to mark circles in the flour, spacing them 5cm apart – do mark out the circles as the mixture spreads, and the biscuits can become very large if made any bigger than this.
- Beat together the butter and icing sugar until smooth and creamy. Beat in the vanilla. Sift in the flour and cornflour and beat until smooth. You will have a very stiff paste.
- Spoon half of the mixture into a piping bag fitted with a 12mm star nozzle. Pipe 4cm-wide rosettes onto the baking sheet(s), within the circles, and bake for 15-18 minutes until golden around the edges. Leave to cool for 5 minutes, then slide onto a cooling rack. Take care as they are delicate. Repeat with the rest of the mixture – first cool the baking sheets under the tap, then grease, flour and mark out again.
- For the filling, beat together the butter, icing sugar and vanilla until smooth. Spread a thin layer over the underside of one biscuit and sandwich together with another biscuit. Dust with a little icing sugar.
