Gluten Free Viennese Whirls

Recipes

Viennese Whirls

Home / Biscuits & Cookies / Gluten Free Viennese Whirls

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Prep Time
Preparation Time
35m
Cook Time
Cooking Time
11m
Serves
Serves
8

Try making these deliciously light biscuits!

  • Ingredients

  • 150g Glutafin Gluten Free Select Multipurpose White Mix
    110g Softened Butter
    50g Icing Sugar – Sifted
    1 Tsp Vanilla Extract
    ½ Tsp Xanthan Gum
    25g Cornflour
    1 Tsp Water

    Filling:

    75g Soft Butter
    150g Icing Sugar
    50g Raspberry Jam

    Additional Equipment

    Piping Bag
    1cm Star Nozzle
    Parchment lined oven tray

  • Method

  • 1. Preheat your oven to 180C

    2. Sift the Icing Sugar, Glutafin Multipurpose White Mix, Cornflour and Xanthan Gum together

    3. Add in the softened butter, water and mix well together until soft.

    4. Prepare your piping bag and fill with the mix.- This will be quite a stiff mix-

    5. Carefully pipe 16 rosettes of around 5cm in diameter, spaced apart on a parchment lined oven tray.

    6. Place in the fridge for around 20 minutes to harden the butter up.

    7. When chilled bake in the oven for 10 – 12 minutes until pale golden

    8. Remove from the oven and leave to cool on the tray.

    9. Meanwhile mix together the butter & icing sugar from the filling ingredients.

    10. Spoon a teaspoon of the raspberry jam then a teaspoon of the butter icing on the base of one of the whirls, sandwich together with a plain one, repeat until you have 8 whirls.

    11. Sprinkle with a little icing sugar or drizzle with a little melted chocolate.

    Keep in an airtight container.

Preparation Time - 35m | Cooking Time - 11m | Serves - 8

Ingredients

150g Glutafin Gluten Free Select Multipurpose White Mix
110g Softened Butter
50g Icing Sugar – Sifted
1 Tsp Vanilla Extract
½ Tsp Xanthan Gum
25g Cornflour
1 Tsp Water

Filling:

75g Soft Butter
150g Icing Sugar
50g Raspberry Jam

Additional Equipment

Piping Bag
1cm Star Nozzle
Parchment lined oven tray

Method

1. Preheat your oven to 180C

2. Sift the Icing Sugar, Glutafin Multipurpose White Mix, Cornflour and Xanthan Gum together

3. Add in the softened butter, water and mix well together until soft.

4. Prepare your piping bag and fill with the mix.- This will be quite a stiff mix-

5. Carefully pipe 16 rosettes of around 5cm in diameter, spaced apart on a parchment lined oven tray.

6. Place in the fridge for around 20 minutes to harden the butter up.

7. When chilled bake in the oven for 10 – 12 minutes until pale golden

8. Remove from the oven and leave to cool on the tray.

9. Meanwhile mix together the butter & icing sugar from the filling ingredients.

10. Spoon a teaspoon of the raspberry jam then a teaspoon of the butter icing on the base of one of the whirls, sandwich together with a plain one, repeat until you have 8 whirls.

11. Sprinkle with a little icing sugar or drizzle with a little melted chocolate.

Keep in an airtight container.

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA