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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.
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.
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.
