View Large Image Viennese Whirls Recipe Cookies Remove the butter from the fridge the night before. Get ingredients: 280 g (1 1/3 cups) butter (unsalted, room temperature, around 65° F / 18° C) 60 g (1 cup) powdered sugar 240 g (2 cups) flour (all-purpose) 30 g (1/2 cup) corn starch digital scale cooking spray baking trays 5-cm diameter cup or cookie cutter stand mixer sifter medium mixing bowl red food colouring three large piping bags 1-cm star tip (eg. Wilton 1M) spatula Spray the baking trays with cooking spray. Using a flour scoop, scoop some flour into the baking tray (not too much, or it will be hard to pipe the cookies onto the tray). Shake the baking tray over the sink to coat the entire tray with flour. Tap the baking tray against the sink to loosen the clumps. Turn the baking tray upside down and dump out any excess flour. Using a 5-cm diameter cup or cookie cutter, create circles in the flour to use as a guide for piping. You should be able to fit 8 cookies per 13"×9" baking tray, 2 rows by 4 columns. Attach the paddle to the mixer. Add to mixer mixing bowl: 280 g (1 1/3 cups) butter (chopped) Mix on low-then-high speed until smooth. Sift into mixer mixing bowl: 60 g (1 cup) powdered sugar Mix on low-then-high speed until light and fluffy (about 1-2 minutes). Set mixer to low speed. Sift into medium mixing bowl: 240 g (2 cups) flour 30 g (1/2 cup) corn starch Slowly add the dry ingredients into the mixer mixing bowl. Mix on low speed until just combined. Do not over mix. Turn off the mixer. Separate about 1/2 to 2/3 of the batter into the medium mixing bowl. Add red food colouring to the remaining 1/2 to 1/3 dough in the mixer mixing bowl. Mix on medium speed until the colour is mixed in (less than 30 seconds). Scoop the red batter into a piping bag with no tip. Scoop the uncoloured batter into a second piping bag with no tip. Fit a 1-cm star tip (eg. Wilton 1M) in a third large piping bag. Squeeze both doughs side by side at the same time into the third piping bag (to ensure the colours are distributed evenly). If it's hard to pipe, use your hands to warm the dough up. It will get easier to pipe as the dough gets warmer. Push all the dough down. Ensure there are no air bubbles (otherwise, it won't pipe nicely). Tie off the piping bag (so the batter doesn't spill out the top). If there's anything in the oven, take it out. Set the oven to bake, 375° F (191° C). Pipe the batter onto the circles on the baking tray. Start in the centre of the circle and swirl outwards. Optionally, flatten the end with your finger. Place the baking tray in the fridge for 15 minutes (to help the cookies hold their shape). When the timer is done, place the baking tray in the oven on the middle rack. Set a timer for 10 minutes (or until lightly golden around the bottom edge). While waiting for the timer, make the fillings. Jam filling Get ingredients: about 1 cup strawberry jam strainer small bowl spoon Strain the jam into the bowl using a small fine mesh strainer (to remove the seeds). Use a spoon to push the jam through the strainer. Set aside. Buttercream filling Get ingredients: 3.5 oz (1/2 cup) butter (unsalted, room temperature, around 65° F / 18° C) 7 oz (1 3/4 cups) powdered sugar 2 tsp milk 1/2 tsp vanilla extract digital scale hand mixer medium mixing bowl sifter spatula piping bag 1-cm star tip (eg. Wilton 1M or 4B) 1 tsp, 1/2 tsp Add to medium mixing bowl: 3.5 oz (1/2 cup) butter (chopped into about 4 pieces) Using the hand mixer, mix on low-then-high speed until smooth (about 1 minute). Sift into medium mixing bowl: 7 oz (1 3/4 cups) powdered sugar Mix on low-then-high speed until light and fluffy (about 1 minute). Add to mixer mixing bowl: 2 tsp milk 1/2 tsp vanilla Mix on medium-high speed until just combined. Scoop the icing into a piping bag with a 1-cm star tip (eg. Wilton 1M or 4B). Tie off the piping bag (so the icing doesn't spill out the top). Set aside. Assembly When the timer is done, remove the baking tray from the oven. Turn off the oven. Transfer the cookies to a wire rack to cool. Flip all the cookies upside down (flat side up). Using a small spoon, scoop a dollop of jam onto half of the cookies. Spread the jam evenly almost to the edge using the back side of the spoon. Pipe the icing onto the other half of the cookies. Start in the centre and spiral outwards almost to the edge. Don't be stingy; this recipe makes more than enough icing. Place each icing-covered cookie on top of a jam-covered cookie to create a sandwich. Press down lightly.
