Viennese whirls: Difference between revisions

Viennese whirls
	Viennese whirls with a creme filling and raspberry purée, made by Mr Kipling
Type	Biscuit
Main ingredients	Shortbread, buttercream, jam
	Media: Viennese whirls;

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Viennese whirls are a British biscuit consisting of soft shortbread cakes piped into a whirl shape, said to be inspired by Austrian pastries, which share the name Spritzgebäck and come in various shapes with different fillings and decorations. Examples are Linzer Stangerl or Linzer Kipferl, which are named after the Austrian city of Linz.

The most common UK version was popularised by Mr Kipling, consisting of two shortbread biscuits sandwiched with buttercream and jam.^[1] In this sense they resemble the older Empire biscuit.

Other varieties can have a single layer with chocolate piping.^[2]

There can be many different ways to make the shape of them (like into straight lines or finger shaped) and many different ways to pipe them. They can be dipped in chocolate or any other dipping.^[3]

Viennese whirls can also have different kinds of fillings piped or spread into them. They can also be made plain.^[4]

References

^ "Viennese whirl biscuits". BBC Food.
^ "Really Nice Recipes - Viennese Whirls". www.reallynicerecipes.com.
^ "Good to Know - Chocolate-dipped Viennese finger biscuits". www.goodtoknow.co.uk.
^ "Good Housekeeping - Viennese whirl biscuits". www.goodhousekeeping.com.

This British cuisine-related article is a stub. You can help Wikipedia by expanding it.

[1] "Viennese whirl biscuits". BBC Food.

[2] "Really Nice Recipes - Viennese Whirls". www.reallynicerecipes.com.

[3] "Good to Know - Chocolate-dipped Viennese finger biscuits". www.goodtoknow.co.uk.

[4] "Good Housekeeping - Viennese whirl biscuits". www.goodhousekeeping.com.

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+{{short description|British shortbread biscuits}}
+{{Use dmy dates|date=April 2022}}
+{{Infobox food
+| name             = Viennese whirls
+| image            = Mr Kipling Viennese whirls 01.jpg
+| caption          = Viennese whirls with a creme filling and raspberry purée, made by [[Mr Kipling]]
+| alternate_name   =
+| country          =
+| region           =
+| creator          =
+| course           =
+| type             = [[Biscuit]]
+| served           =
+| main_ingredient  = [[Shortbread]], [[buttercream]], [[jam]]
+| variations       =
+| no_recipes       = false
+}}
+'''Viennese whirls''' are a British biscuit consisting of soft shortbread cakes piped into a whirl shape, said to be inspired by Austrian pastries, which share the name [[Spritzgebäck]] and come in various shapes with different fillings and decorations. Examples are Linzer Stangerl or Linzer Kipferl, which are named after the Austrian city of Linz.
+The most common UK version was popularised by [[Mr Kipling]], consisting of two shortbread biscuits sandwiched with [[buttercream]] and [[jam]].<ref>{{Cite web|url=https://www.bbc.co.uk/food/recipes/viennese_whirls_78348|title=Viennese whirl biscuits|website=BBC Food}}</ref> In this sense they resemble the older [[Empire biscuit]].
-Viennese Whirls are a shortbread type biscuit consisting of a layer of biscuit, buttercream and jam then another biscuit. Mostly enjoyed in the United Kingdom they go well with a cup of tea, Queen Elizabeth and Price Philip are said to be fans. Mr Kipling is the most popular brand they are however produced by lesser know brands and supermarkets.
+Other varieties can have a single layer with chocolate piping.<ref>{{Cite web|url=https://www.reallynicerecipes.com/recipe/cakes_biscuits/viennese-whirls|title=Really Nice Recipes - Viennese Whirls|website=www.reallynicerecipes.com}}</ref>
-Viennese Whirls Recipe:
+[[File:Chocolate Viennese fingers 01.jpg|thumb|Chocolate Viennese fingers with a raspberry flavoured filling. These are called Linzer Stangerl in Austria.]]
+There can be many different ways to make the shape of them (like into straight lines or finger shaped) and many different ways to pipe them. They can be dipped in chocolate or any other dipping.<ref>{{Cite web|url=https://www.goodtoknow.co.uk/recipes/chocolate-dipped-viennese-finger-biscuits|title=Good to Know - Chocolate-dipped Viennese finger biscuits|website=www.goodtoknow.co.uk}}</ref>
+Viennese whirls can also have different kinds of fillings piped or spread into them. They can also be made plain.<ref>{{Cite web|url=https://www.goodhousekeeping.com/uk/food/recipes/a563394/viennese-whirl-biscuits/|title=Good Housekeeping - Viennese whirl biscuits|website=www.goodhousekeeping.com}}</ref>
- For the biscuits:
-g (3¾oz) butter
+== See also ==
-tbsp icing sugar
-g (2oz) plain flour
+* [[List of shortbread biscuits and cookies]]
-g (2oz) cornflour
-pinch of salt
+==References==
-½ tsp vanilla
+{{Reflist}}
-For the filling:
-Strawberry or Raspberry Jam, slightly warmed
+[[Category:Biscuits]]
-g (3oz) icing sugar
+[[Category:Shortbread]]
-g (2oz) butter
-A few drops of vanilla extract
-tbsp double cream
+{{UK-cuisine-stub}}
-Similar recipes
-Fig and Walnut Bars
-Ginger Creams
-Spiced Mocha Biscuit Bars
-Oatmeal and raisin cookies
-Best Chocolate Chip Cookies
-▼ More
-Preparation method
-.	Heat the oven to 180 degrees C (gas mark 4). Grease two baking trays.
-.	Use an electric beater to mix butter with sugar until pale and very soft. Stir in the flour and cornflour, salt and vanilla.
-.	Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 20 biscuits onto the baking trays.
-.	Bake for 10-15 minutes, or until golden brown. Leave biscuits on the tray to cool for a few minutes, then lift them off and cool on a wire rack.
-.	For buttercream filling, cream together butter and sugar. Add vanilla and double cream and mix at high speed until filling is fluffy. Spread the buttercream over the flat side of 10 of the cooled biscuits. Spread the flat sides of the remaining biscuits with jam. Assemble the whirls by sandwiching the buttercream and jam sides together. Dust with icing sugar.