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Viennese Whirls

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  • 250g unsalted butter, very soft
  • 250g plain flour
  • 50g icing sugar
  • 50g cornflour
  • 1tsp vanilla extract
  • 2tbsp milk


  1. Preheat your oven to 160C and line a baking tray with parchment.  Take a circular cutter, around three inches in diameter and trace 16 circles onto the parchment around one centimeter apart.  Flip the parchment over so the ink is on the bottom.
  2. Place the butter, sugar ad flours into a food processor and pulse to combine.  Once the dough starts to come together scrape the dough into a piping bag fitted with a large star nozzle.  Pipe whirls of dough onto the lined baking tray using your stencils as a guide.
  3. Bake cookies for 15 minutes, or until just golden and allow to cool on the tray.  Once cool sandwich the cookies together using butter cream and jam.  Eat with a pot of tea and the Sunday papers.  Slippers are essential. 

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: British