Monday 16 August 2021

vanilla Viennese whirls

Vanilla Viennese Whirls
(makes 12 sandwich cookies)

These little biscuits combine some of my favourite things, buttery melt in the mouth vanilla shortbread, a gently sweet whipped white chocolate and vanilla ganache, and tart fresh raspberries. They're not overly sweet, most of the sweetness coming from the white chocolate, and even that is tempered by the freshness of the berries; if you'd prefer something sweeter, replace the raspberries with your favourite jam or curd. For anyone feeling a little bit extra, dip the finished cookie sandwich in melted chocolate, and if you can,  wait for them to set...


100g butter
25g icing sugar
1 tsp Queen organic vanilla paste
100g plain flour
15g cornflour
12 raspberries, cut in half

• preheat your oven to 180ºC, 160ºC fan
• line an oven tray with baking paper
• place the butter in the bowl of a stand mixer, a hand held mixer also works well, beat the butter with a spatula to ensure it is soft then sift the icing sugar over the top. Use the whisk attachment to whip the butter and sugar until pale and fluffy, add the vanilla, mix to combine
• sift the flour and cornflour over the butter mixture, mix gently until well combined
• spoon the mixture into a piping bag fitted with a medium star tip, and pipe 24 swirls onto the baking paper lined tray, allow a couple of centimetres between each swirl
• bake in the centre of your oven for 12-14 minutes, the biscuits will be just barely golden around the edges
• cool on a wire rack, when completely cold, pair 2 like sized cookies, pipe a swirl of ganache the flat side of a cookie, top with a raspberry half, then gently press its matching pair on top
• cookies are best eaten on the day they are made, store any left over in an airtight container in the fridge for up to 5 days, bring to room temperature to eat.

whipped ganache filling

100g white chocolate
35ml thickened cream
1 tsp Queen organic vanilla bean paste

• finely chop the white chocolate and place it in a non metal heatproof bowl with the cream
• heat on full power in a microwave for 30 seconds, remove and stir, return to the microwave for 10 second blasts until the chocolate has melted and the ganache is smooth
• cool to room temperature, then refrigerate until a stiff but spreadable consistency
• add the vanilla then use an electric mixer to whip the ganache until fluffy and light
• transfer the ganache to a piping bag fitted with a 5mm round tip and you are ready to fill your cookies

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