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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.
  • Cooking time15 minutes
  • Prep time30 minutes
  • Servings20 portions
recipe image Gluten Free Viennese Whirls

Ingredients

  • 125g STORK with butter
  • 25g icing sugar
  • 115g gluten free plain flour
  • 35g cornflour
  • 100g Stork with butter, softened
  • 170g icing sugar
  • 1tsp vanilla extract
  • 50g raspberry or strawberry jam
  • Icing sugar, to dust
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Place all ingredients in a mixing bowl and beat together until smooth.
  2. Place in piping bag fitted with a star nozzle and pipe 20 biscuits onto baking trays lined with baking paper.
  3. Bake in preheated oven 190° C, 170° C fan oven, Gas 5 for 15-20 minutes.
  4. Place on wire rack to cool.
  5. (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.
  6. Pipe the buttercream onto the flat side of 10 of the biscuits, and spread the jam over the flat side of the other 10.
  7. Sandwich together a jam covered biscuit with a buttercream biscuit and repeat until all 20 biscuits have been sandwiched.
  8. Lightly dust with icing sugar and serve.