Viennese Whirls


This is another of Mum’s delights, a melt-in-the-mouth biscuit with buttercream and jam.  I don’t know whether she first found the recipe at Acklington W.I. or in the Bero cookbook, but these Viennese Whirls remind me so much of the days when life was like a Milly-Molly-Mandy story.

8 oz butter or a margarine/butter mixture
8 oz plain flour
2 oz icing sugar
Few drops vanilla essence

Beat the icing sugar and butter, then beat in the flour gradually.  
Finally add the vanilla essence. Pipe onto baking trays; no need to 
Bake at 185 degrees (or 165 degrees in a fan oven) for 10-20 minutes.

These can be stored in an airtight tin ready to sandwich together 
when ready with buttercream and jam.  Sprinkle with icing sugar.

2 thoughts on “Viennese Whirls

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s