Viennese Whirls by The Baking Tradie

Who loves Viennese Whirls? We called upon our friends at The Baking Tradie for the best recipe so you can make them at home! Go on then, put the kettle on.

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Cook: 30 mins


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Preheat oven to 190°C/ 350F.
Put all biscuit ingredients into a food processor or blender and blend till smooth.
Pipe 6cm rosettes onto a lined baking tray and bake for 13-15 minutes, then allow to cool before filling.
For the toffee, Add all ingredients to a saucepan, bring to a simmer and cook for 1 min. Remove from heat and transfer to a bowl, allowing it to cool before making the butter cream.
For the buttercream, beat the butter, icing sugar and toffee in a bowl until smooth. Mix in the chopped hazelnuts. Then spoon or pipe the buttercream onto 8 biscuits and sandwich with the other halves. Dust over the top with some icing sugar and nutmeg to finish.


Serves Makes 8

For The Viennese Biscuit

  • 250g soft butter
  • 45g icing sugar
  • 250g plain flour
  • 50g cornflour
  • 1 tsp vanilla extract
  • 2 and 1/2 tbsp ground ginger

For The Toffee

  • 2 tbsp butter
  • 3 tbsp milk
  • 110g dark brown soft sugar

For The Buttercream

  • 100g soft butter
  • 200 icing sugar
  • ½ tsp pure vanilla extract
  • 50g chopped hazelnuts

To Decorate

  • Icing sugar
  • Nutmeg

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