MUNCH RATING 4/5
These biscuits are basically like Viennese Whirls: melt-in-the-mouth buttery biscuits, with a buttercream filling. However they didn’t have the raspberry jam filling like Mr Kipling’s, which Steve was disappointed about! They were still very nice though and I was pleased with how they came out using my piping bag and the biggest star-shaped nozzle.
Unfortunately the nozzle fell out of the bag, as it had stretched too much from the pressure of pushing the biscuit dough out. So I had to just put teaspoons of the mixture on the tray in little blobs. They actually came out looking really good and reminded me a little bit of the Danish biscuits you can buy in the round tins.
I got this recipe from the Lakeland website and it says at the top the Baking Time is 10 minutes, but in the recipe it says 20 minutes. I had two trays of biscuits so I switched them around after 10 minutes, then I noticed that one tray started to burn after 15 minutes so I took it out. The other tray did take 20 minutes. You do have to watch them closely as they burn quite easily. When I made the filling it didn’t look like there was enough to fill all the biscuits, but I did actually have some leftover.
- Makes: 20 biscuits (10 when sandwiched together)
- Oven temperature: Gas mark 5/375°F/190°C
- 125g butter, softened
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- 112g plain flour
- 37g cornflour
FOR THE FILLING
- 30g butter, softened
- ½ tsp vanilla extract
- 80g icing sugar
- 1 tsp milk
- Beat butter, vanilla extract and sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours.
- Spoon mixture into a piping bag fitted with a 1cm fluted tube. Pipe 3cm rosettes about 3cm apart onto a lightly greased baking sheet (I just put them onto Magic Non-Stick Liner). If dropping teaspoons of the mixture, flatten them slightly. These biscuits don’t spread too much.
- Bake in a moderate to hot oven (Gas mark 5/375°F/190°C) for about 10-20 minutes or until lightly browned. Cool on trays.
- Make the filling: by beating together butter, vanilla extract and sifted icing sugar until light and fluffy. Beat in enough milk to make the mixture spreadable. Join cold biscuits together with filling.
- Biscuits can be kept for up to 2 days stored in and airtight container.
- Unfilled biscuits are suitable for freezing.