Spiced Christmas Viennese whirls
THESE Christmas Viennese whirls are sure to spice up your Christmas. Makes 10-12.
INGREDIENTS
For the biscuits:
240g (8½oz) soft unsalted butter
70g (2½oz) icing sugar, sieved
1 tsp vanilla extract
2 medium eggs, beaten
300g (10½oz) plain flour
1 tsp mixed spice
1 tsp cocoa powder
For the filling:
150g (5oz) softened butter
4-6 tbsps icing sugar
2 tsps vanilla extract
4 tbsps sieved raspberry jam
METHOD
• Preheat the oven to 180°C/350°F/gas 4.
• In a mixer, beat the butter, sugar and vanilla together well. Once soft, add the eggs gradually and mix well. Add the flour, spice and cocoa then just bring together – do not over-beat.
• Using a medium star tube, pipe the mixture into paper case-lined patty tins. Cook for 15-20 minutes in the oven then cool. Once cool, remove from the paper cases carefully.
• Beat the butter, sugar and vanilla together until very creamy. Pipe or spoon onto one flat side of a whirl, leaving a small hole in the centre. Dot with a little jam in the centre then sandwich together with another whirl, pressing down slightly.
• Dust well with icing sugar. Serve.