Tip 5 - Viennese Whirls
Viennese Whirls are melt in the mouth biscuits that are buttery and light.
Don't be put off by the piping, give it a go and you will suprised how great they look when baked
250g butter, very soft
For the filling
Images and recipe courtesy of BBC Good Food
Into a mixing bowl, add butter, icing sugar, plain flour, cornflour and vanilla extract. Whisk until smooth. Chill mixture for 15min.
Prepare a piping bag with a large star nozzle and put in a jug to hold steady. Spoon biscuit mix into piping bag and twist top to secure bag and push mixture to bottom.
Line baking sheet with baking parchment. Make rounds by piping in a spiral shape, from centre outwards, to about 6.5cm (2½in) in diameter. Or make fingers by piping in zigzags, about 10cm (4in) in length.
Bake at 180°C (160°C fan) mark 4 for 12-15min until biscuits look pale golden and feel firm. Leave to cool completely on tray.
Equipment for your bake
Wilton No.2110 Open Star Decorating Tip