VIENNESE WHIRLS by Michelle @ Giraffes Can Bake (a guest post)
Get your eyes ready as this next guest blogger will make you drool over with her gorgeous looking and yummy treat for today. Ooppps! Not only for today, but she has also brought many droo-licious sweets. She is a sweet giraffe… err, person who loves to bake. Like her sweetness, she bakes lots of sweets. 😀
I will not let you wait longer; I bring you Michelle @ Giraffes Can Bake –
When Jhuls said she needed volunteers to write guest posts for her, I jumped at the chance! Jhuls is such a sweet, lovely blogger and I am more than happy to help her out wherever I can, but my motivations are also a little selfish I must admit! I’m a big fan of her blog so it really is an honour for me to be able to guest post, I feel a little starstruck to be honest! I just hope my offering is up to her usual standards.
I am bringing some of my favourites to sweeten up you lovely readers of Jhuls, Viennese Whirls. These are made up very soft and buttery shortbread, buttercream and jam. Despite their name, they are a British treat, they don’t have much at all to do with Austria! Ever since I can remember, Viennese Whirls have been a favourite of mine, the super buttery shortbread just melts in your mouth, and the buttercream and jam make it the perfect tea time treat. I’ve stuffed myself with many store bought versions of these but nothing beats the homemade ones! There are another version of Vienesse Whirls that are just the shortbread and then they’re dipped in chocolate, but these ones are far superior in my opinion.
I’m so happy to share this Vienesse whirl recipe with you all because not only does it produce some of the best cookies you will ever eat, but it’s so simple to make – the hardest part is piping the dough (it takes a bit of muscle and patience!). The shortbread is extremely short – and by that I mean there are equal amounts of butter and flour, so definitely not one for the diet! There is very little sugar too, all the flavour really does come from the butter so you want to make sure you use the best quality butter you can. I use Danish butter because it has a higher fat content and I like it’s slightly tangier flavour, but if you’re not in Europe it’s not worth paying the import costs – regular butter will be just as good!
You can use any flavour jam you like on these, I normally pick raspberry as it’s my favourite for these treats. You can also flavour your buttercream with anything you like to suit your tastes, but personally I think vanilla buttercream is the best option – that way the butteryness (totally a word!) of the shortbread can really shine through! Have I mentioned yet how buttery this shortbread is?!
Viennese Whirls
Makes: 10-12
Ingredients
For the shortbread:
- 250g very, very soft unsalted butter (but not melted)
- 50g icing sugar
- 250g plain flour
- 50g corn flour
- ½ tsp vanilla extract
For the filling:
- 100g unsalted butter
- 200g icing sugar (plus extra for dusting)
- ½ tsp vanilla extract
- Raspberry Jam
Method
Preheat the oven to 190C/375F/Gas 5 and line cookie sheets with parchment paper
Put all the shortbread ingredients in a bowl and beat with a wooden spoon until it all comes together and forms a soft dough
Spoon the dough into a piping bag fitted with a large star nozzle.
Pipe the dough on the cookie sheets into rosettes, about 2.5” in size. The dough is very soft but it will still be hard to pipe. I tend to put all the dough in the piping bag, but then only push a small amount down to the nozzle at a time to pipe, it makes it easier to manage.
Bake for 10 minutes or until they are a light golden colour and firm to touch. Leave to cool completely on a wire rack. Be careful, they will very delicate.
Beat together the butter, icing sugar and vanilla until it has all come together and beat for a few more minutes so it is light and fluffy. Spoon the buttercream into a piping bag with a star nozzle attached.
Spread jam on the flat under side of one cookie (about a tsp of jam, but use your judgement on how much jam you want) and pipe buttercream in a rosette on the flat side of another cookie. Sandwich the two cookies together, being very gentle as they are very delicate. Repeat with the remaining cookies.
Dust cookies with icing sugar and serve. Will keep in an airtight container for 3-5 days.
Standards? What are standards, Michelle? 😀 This guest post and everything here is amazing!! <3
Michelle is sweet – she never fails to leave me sweet messages. Now, aren’t you convince that her sweets are as sweet as Michelle:D Um, don’t tell me you missed these Ferrero Rocher Cupcakes. I did not. In fact, I took more than my share and I tell you, Michelle always saves something for me. 😛
Thank you so much and I am honored to have to here today, Michelle. I am so blessed to have you as my blogging buddy. <3 I know everyone enjoyed these. Right, folks? 😀
I’ll be back after a few days with the next guest blogger. Clue? No, clues! 😛
Find me on Instagram, Twitter, Pinterest and Facebook.
46 Comments
sarahgiebens
Wow Michelle! That doesn’t only look incredibly delicious, it’s also very very beautiful to look at! Almost (and I repeat: almost) too beautiful to eat 😉
annareid1
Oh my! These look absolutely delicious! I will have to try these sometime!
Jhuls
Hi, Anna. I hope you’d let us know your thoughts when you make these? I’d love to try making these as well. 🙂
annareid1
I definitely will!
indusinternationalkitchen
wow! Michelle,These biscuits look so good and with the raspberry filling they are just over the top! I am pinning this one! thanks! 🙂
Jhuls
So glad to find you here, Indu.
These babies are absolutely gorgeous. Thanks for stopping by. 🙂
indusinternationalkitchen
hi Jhuls yes I have been very busy hence not getting the time to socialize as much as I would like to at FF:) How have u been?
The Novice Gardener
Hey, Jhuls and Michelle! My favorite people in the world! Uh-huh! ‘Coz who wouldn’t love anyone who brings Viennese biscuits to FF? They are so yummy! And you make them so perfectly, Michelle. Just gorgeous! <3
Jhuls
I envy how these babies are beautifully made. I am so happy to find a comment from you, Angie! <3
flavourphotos
Wow, fabulous piping work! I’m very impressed 🙂
Jhuls
An envy blogger here. 😀 These are indeed beautifully made.
Loretta
Ladies, these are gorgeous, I have never thought to make these, but I shall now give it a try.
Jhuls
You’d let us know your thoughts when you make this, right, Loretta? 😀
Ginger
And there was me thinking they were Austrian! I love the addition of jam and cream – what a delicious treat!
Jhuls
I was fooled by the name, too. Thanks for being here, Ginger. <3
HostessAtHeart
Michelle, these are just gorgeous!
Jhuls
Thank you, Julie. <3
Selma's Table
Jhuls, Michelle has done you proud with these fabulous Viennese Whirls. Michelle, I have scoffed my fair share of the M&S versions and never, ever thought to make them! Bravo – these look wonderful! Happy Fiesta Friday!
Michelle @ Giraffes Can Bake
Thank you Selma! You should definitely give making them a go, makes eating them much more satisfying haha! Happy FF 😀
Jhuls
I was very lucky to have Michelle as one of my guest bloggers, Selma. 😀
chefjulianna
Gorgeous post, you two! I’ll be sneaking back to this plate a few times tonight! Hope you have a big stash of them for the other guests! 😉
Jhuls
You always take more than your share, Chef Julianna…. and that’s what I love about you. 😀
chefjulianna
Oh no, you’re on to me Jhuls…just don’t tell anybody else! :/
Jhuls
Ssshh! Don’t worry, nobody will know this – this is just between the two of us. 😀
Lisa
Amazing!! Can win an award! Happy FF!
Jhuls
Indeed!! <3 Thanks for stopping by.
spiceinthecity
These whirls look gorgeous!
Jhuls
I couldn’t agree more. Thanks, Naina. <3
Michelle @ Giraffes Can Bake
Thank you for your sweet words Jhuls 😀 I got very excited when I saw this posted!
Jhuls
It’s my pleasure, Michelle! You should know that there are many amazing comments as well. <3
Jodi
Yum! Another winner!
Jhuls
Thank you, Jodi. <3
Lori
Michelle is amazing! Her baking and her pictures always inspire me! Great guest post Jhuls and Michelle! ❤️
Michelle @ Giraffes Can Bake
Aww thank you Lori!
Lori
You are truly gifted Michelle!
Michelle @ Giraffes Can Bake
Aww thank you Lori 😀
Jhuls
Thank you, Lori. <3
lapetitepanierel
It looks amazing and delicious 🙂
Jhuls
Indeed! 😀 Thanks, Linda. <3
Nancy
Looks great…sounds delicious! A drool worthy post indeed Jhuls & Michelle!
Michelle @ Giraffes Can Bake
Thank you Nancy!
Jhuls
Thank you, Nancy! I am glad that you loved this post. <3
sarahjmir
These look melt in my mouth good! when I say my that’s clearly wishful thinking lol
Jhuls
I knew you’d love to take these babies out from your screen. 😀
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lele
Reblogged this on Lele Loves and commented:
So doing this recipe this week! Follow The not so creative cook (http://thenotsocreativecook.wordpress.com)…after reading a couple of posts I can’t get enough! Worth a Like coz I love it!
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