How To Prepare Strawberry Viennese Whirls: Delectable Biscuits Filled with Sweetness and Tartness

Introducing the Strawberry Viennese Whirls – a scrumptious twist on the classic Viennese cookie, combining buttery shortbread with the fruity sweetness and subtle tartness of strawberries. Made with just a few wholesome ingredients, these treats are bound to steal the hearts of friends and family. Get ready to impress with this irresistibly delicious recipe!

Ingredients

For the Strawberry Shortbread:

• 250g unsalted butter, softened
• 60g icing sugar
• 220g plain flour
• 50g cornflour
• 30g freeze-dried strawberries
• 1tsp vanilla extract
• 1/2tsp salt

For the Vanilla Buttercream

• 125g unsalted butter, softened
• 65g icing sugar
• 1tsp vanilla extract
• Pinch of salt

Other Required Items

• 60g strawberry jam or conserve
• Icing sugar for dusting

Instructions

1. First, prepare the strawberry shortbread dough. In a large mixing bowl, whisk together softened butter, icing sugar, and vanilla extract for about 1 minute, ensuring all ingredients are thoroughly combined.
2. Create the freeze-dried strawberry powder by blending the freeze-dried strawberries and cornflour in a blender until you obtain a fine powder.
3. Combine the plain flour, salt, and berry cornflour mixture in a sieve. Sift the dry ingredients into the wet mixture, then whisk on low speed until the ingredients are well incorporated. Stop whisking once the flour and berry powder appear evenly distributed.
4. Lightly beat the dough with a spatula to eliminate any remaining pockets of air and ensure all the dry ingredients are well mixed. The dough should be relatively soft and ready for piping.
5. Fill a piping bag with the dough and fit it with a 1M nozzle. Pipe swirls approximately 2 inches in diameter onto a baking tray lined with parchment paper, leaving about 1 inch of space between each swirl. If the dough seems too firm to pipe smoothly, hold the bag for 1-2 minutes to soften it slightly with your body heat.
6. Refrigerate the piped dough for 30 to 45 minutes while simultaneously heating the oven to 160°C fan/180°C conventional (320°F fan/355°F conventional).
7. After chilling, bake the biscuits for 10 minutes, taking care not to brown them excessively to preserve their pink color. Cool on the tray for around 5 minutes before transferring to a wire rack to cool completely. The biscuits will firm up as they cool.
8. Next, prepare the vanilla buttercream. Beat the softened butter, icing sugar, salt, and vanilla extract on low speed until all the icing sugar is incorporated, followed by increasing the speed to medium and beating for an additional 4-5 minutes until light, pale, and fluffy. If the buttercream feels too soft, chill it for 10 minutes.
9. Assembly: Pipe or spoon a ring of buttercream around the edges of one cooled biscuit, leaving a small area in the middle for the jam. Carefully add a small dollop of strawberry jam or conserve to the center. Top with another biscuit and gently press together.
10. Sprinkle the finished Strawberry Viennese Whirls with icing sugar for a classic finishing touch. Store in the refrigerator for 10-15 minutes to allow the jam and buttercream to set slightly before enjoying.

FAQs

Can I skip the strawberry powder and use plain flour instead?

Yes, simply sift the cornflour (cornstarch for US readers) directly into the whipped butter mixture along with the flour and salt.

How long will these Strawberry Viennese Whirls keep?

Keep them refrigerated in an airtight container for up to 7 days. Remember to let them sit at room temperature for 25 minutes before consuming for the best flavor and texture.