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)
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.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe