Gluten-free Vienesse Whirls

22 Sep

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These are truly scrummy. Unfortunately I had great difficulties with my home-made piping bag, so these don’t have the traditional swirls.

Here we go!

Makes 10-12

Biscuits

  • 250g/ 9oz unsalted butter at room temp or softcooking marg
  • 75g/ 2 1/2oz icing sugar
  • 1 tsp vanilla extract
  • 2 medium eggs
  • 300g/ 11oz gluten-free plain flour ( I used Dove’s)
  • 1/4 tsp Xanthan Gum
  • 4 tbsp water

Filling

  • 150g/ 5 1/2oz unsalted butter at room temp/ soft cooking marg
  • 75g/ 2 1/2oz icing sugar
  • 2 tsp vanilla extract
  • 1/2 jar jam of your choice, I used Strawberry

Method

  1. Heat oven to 180C/ Gas Mark 4
  2. Line 2 baking sheets with baking parchment
  3. Put the butter, sugar and vanilla into a mixing bowl and either using a stand mixer or an electric hand mixer, beat them together until they are light and creamy
  4. Next, beat in the eggs
  5. Sift together the flour and Xanthan, then fold into the creamed mixture. If it gets a little stiff, add up to 4 tbsp water to loosen the dough and help it to come together
  6. Fill the piping bag with the misture and using a 1.5 inch star nozzle, pipe 24 small whirls. Or, if you don’t have a piping bag or it doesn’t work (like mine!) just smooth into little rounds
  7. Bake for 15-20 minutes, until firm through to the centre
  8. Cool on a wire rack
  9. Beat the butter and icing sugar together it a bowl and then, add the vanilla extract
  10. Pipe or spread the flat side of 12 biscuits with the buttercream filling
  11. Spread the jam onto the other 12 halves, then sandwich them together
  12. Et voila! Vienesse Whirls

Best eaten on the day of making. You can freeze the biscuits once cooked, without the filling. Store in an airtight container.

 

 

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