Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Gluten Free Viennese Whirls
Serve these gluten free Viennese Whirls as either biscuits on their own, or complete optional steps 5,6,7 to make delcious jam and buttercream Viennese Sandwiches.
Serve these gluten free Viennese Whirls as either biscuits on their own, or complete optional steps 5,6,7 to make delcious jam and buttercream Viennese Sandwiches.
Prep time
30 minutes
Cooking time
15 minutes
Servings
20
Difficulty
Easy
Ingredients
Biscuits
125g STORK with butter
25g icing sugar
115g gluten free plain flour
35g cornflour
Filling/ decoration
100g Stork with butter, softened
170g icing sugar
1tsp vanilla extract
50g raspberry or strawberry jam
Icing sugar, to dust
Instructions
how_make
Place all ingredients in a mixing bowl and beat together until smooth.
Place in piping bag fitted with a star nozzle and pipe 20 biscuits onto baking trays lined with baking paper.
Bake in preheated oven 190° C, 170° C fan oven, Gas 5 for 15-20 minutes.
Place on wire rack to cool.
(Steps 5,6,7 optional) To make the filling: cream together the Stork with butter and icing sugar until combined to make a smooth, light and fluffy buttercream. Add the vanilla extract and beat once more. Transfer to a piping bag.
Pipe the buttercream onto the flat side of 10 of the biscuits, and spread the jam over the flat side of the other 10.
Sandwich together a jam covered biscuit with a buttercream biscuit and repeat until all 20 biscuits have been sandwiched.
