Lemon and strawberry viennese whirls
- June 2015
- Makes 12
- Hands-on time 20 min, oven time 16-20 min, plus chilling
Icing and strawberry jam are sandwiched between melt-in-the-mouth biscuits in this must-make afternoon tea recipe.
See our chocolate and hazelnut Viennese whirls too for an extra decadent twist.
- 24.6g (15.9g saturated)
- 38.1g (22.9g sugars)
- 200g unsalted butter, softened
- 50g icing sugar
- 200g plain flour
- 40g cornflour
- Finely grated zest 1 lemon
- ½ tsp vanilla paste
- 3 tbsp whole milk
For the filling
- 150g unsalted butter, softened
- 150g icing sugar
- Juice 1 lemon
- 100g strawberry jam
- Icing sugar to dust
You’ll also need
- Piping bag and star nozzle
- Heat the oven to 190°C/170°C fan/ gas 5. Line 2 large baking sheets with baking paper. Using an electric mixer, beat the 200g butter, 50g icing sugar, plain flour, cornflour, lemon zest and vanilla paste with the 3 tbsp milk in a large mixing bowl until smooth and creamy with a soft, pipeable consistency.
- Spoon into a piping bag fitted with a star nozzle, then pipe 24 circular swirls, roughly 5cm in diameter, onto the lined sheets, leaving the same size gap between each biscuit. To pipe, start at the outside and pipe a smooth spiral inside, finishing with a gentle squeeze to fill the centre and a smart lift to finish the biscuit. Chill for 15 minutes – or up to 2 hours.
- Bake in the oven for 16-20 minutes until pale golden and the kitchen is filled with an amazing aroma. Remove from the oven and leave on the sheets for 5 minutes before carefully transferring the whirls to a cooling rack to cool.
- Meanwhile, make the filling. Using an electric mixer, beat the butter, icing sugar and lemon juice in a large mixing bowl to form a smooth, creamy icing. Taste, adding more lemon if you prefer a zingier icing. Transfer to a piping bag.
- When the biscuits have cooled, carefully pipe a little icing on the flat side of 12 of the biscuits. Spoon a little jam on top, then top with another biscuit. Sift a little icing sugar over and serve immediately.
The biscuits will keep in an airtight container for 1-2 days but are best on the day they’re made. The buttercream will keep in the fridge, covered, for up to 12 hours. Let it come to room temperature before you use it.
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