Passion fruit Viennese whirls
Makes 16 whirls Prep 25 mins plus cooling Cook 10–12 mins biscuits only
FOR THE PASSION FRUIT FILLING 2 passion fruits 25g caster sugar
FOR THE BISCUITS 100g butter, softened 25g icing sugar 100g plain flour 25g cornflour 1 tsp vanilla bean paste
or vanilla extract 1 tsp milk
FOR THE BUTTERCREAM 25g unsalted butter 50g icing sugar 1 tbsp lemon juice
YOU’LL ALSO NEED piping bag fitted with a medium star nozzle
Scoop the flesh out of both passion fruits and place it in a small saucepan with the caster sugar. Simmer over a medium–high heat for 1–2 mins or until bubbling and slightly thickened, then remove from the heat and set to one side to cool. Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment.
To make the biscuits, beat the butter and icing sugar together in a bowl with a wooden spoon until smooth. Stir in the plain flour and cornflour until a thick paste forms, then beat in the vanilla and milk to loosen the mixture slightly.
Spoon the mixture into the piping bag and pipe 16 rounds (approximately 4cm in diameter) on to the lined baking tray.
Bake in the oven for 10–12 mins until the biscuits are a pale golden colour. Remove from the oven and allow to cool for 5 mins on the tray, then transfer to a wire rack to cool.
To make the buttercream, use an electric hand-held whisk to cream together the butter, icing sugar and lemon juice in a bowl until pale and light. Then, when the biscuits are cool, spread the buttercream on to half of the biscuits and passion fruit on to the other half, then sandwich them together. Enjoy with a cup of tea.
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