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Viennese whirls with vanilla bean buttercream


Makes: 14-20 filled biscuits
timeTotal time:
Viennese whirls with vanilla bean buttercream
Recipe by Debbie MajorRecipe photograph by Tara Fisher

Viennese whirls with vanilla bean buttercream


Makes: 14-20 filled biscuits
timeTotal time:

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Nutritional information (per serving)
Calories
388Kcal
Fat
27gr
Saturates
17gr
Carbs
34gr
Sugars
14gr
Fibre
1gr
Protein
2gr
Salt
0.6gr

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Sainsbury's magazine

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.

See more of Sainsbury's magazine’s recipes

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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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