220gstrawberry/raspberry jamApprox amount (or otyher jam of choice)
Preheat the oven to 180 C/350 F/Gas 4.
Base-line 3 baking sheets with baking paper. To get even-sized whirls, you can opt to make a card-template with sized circles (with space between) to use as a guide when piping under the baking paper.
Cream together the butter and icing sugar (preferably using an electric whisk or food mixer) until well-blended, very pale and fluffy.
Mix the flours and xanthan gum (if required) together in a separate bowl to blend.
Add the vanilla extract and flours to the butter mixture and continue to beat until the mixture has become a very smooth, pale paste.
Transfer the mixture to a large piping bag fitted with a large open star nozzle.
Pipe the mixture onto the baking paper lined trays into even-sized whirls, leaving a gap between them. If using a template, place under the baking paper when piping and then carefully remove and use for the next tray. Make sure you remove the template before baking.
For best results, chill the piped dough on the baking tray for 30 minutes before baking (especially if your climate or kitchen are warm).
Bake for 15 to 20 minutes until golden brown, turning the trays half-way through to ensure an even bake. Keep a close eye on them to ensure they don’t burn.
Remove from the oven and leave to cool completely on the trays.
Butter Cream Filling
While the biscuits are cooling, make the butter cream filling
Beat the butter in a large bowl until light and smooth.
Gradually add the icing sugar and vanilla extract until the icing is smooth, soft and a piping consistency.
Constructing the Viennese Whirls
Once the biscuits are cold, use a flexible palette knife to carefully loosen the biscuits from the baking paper.
Very gently transfer and lay half of them, flat side up on a clean sheet of baking paper, ready to fill. They will be quite fragile, so handle with care.
Transfer the jam into a bowl, and stir vigorously to loosen. (If the jam is very thick, it may benefit from a couple of seconds in the microwave to warm slightly, but allow to cool before using if it gets too hot).
Use a teaspoon to drop a small dollop of jam in the centre of each of the upturned biscuits and with the back of the spoon, very gently spread the jam towards the edges.
Using a large star nozzle, gently pipe a swirl of butter icing on top of the jam of each biscuit.
Very carefully take a second biscuit and place it on top to make a sandwich. Although you can very gently ease the top biscuit down (a gentle twisting motion is best), do not squeeze too hard or the biscuits may break.
Serve with a cup of tea and enjoy decadently.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may be slightly different.Once filled, these Viennese Whirls will keep for a couple of days in an airtight container, however are best enjoyed on the day of making. If making ahead of time, the biscuits will last a few days unfilled. Fill on the day of use.