Viennese Whirls.

Viennese Whirls.


1½oz/45grm icing sugar

4oz/120grm plain flour

5oz/110grm ground almonds

2tsp custard powder

Cream the butter with the icing sugar until it is soft.

Mix in the flour, almonds and custard powder, mix well, if the mixture seems very stiff add just a couple of tsp of milk.

Put the mixture into a piping bag fitted with a large star tube and pipe into paper cake cups, (in rosettes) leave a little dip in the middle.

Leave in the refrigerator, or cold place for at least 15 minutes to chill. Bake in a moderate oven for 10/15 minutes or until they are just beginning to turn golden brown. Cool on a wire tray.

When cold dust with icing sugar and put half a teaspoon of strawberry jam in the middle.

Eat them as fast as you can or some body else will.
See picture:-
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