What do viennese fingers taste like

This is a favorite of mine too. So glad you enjoyed the cookie recipe. Have a wonderful holiday season! Also, dough was so difficult to pipe such that it popped the star tip out the end of the bag and dough extruded in short pieces. Avoid carpal tunnel.

The recipe is solid so something must have gone wrong. It sounds like the butter was not soft enough. They are delicious Caroline — make sure your dough is soft enough to pipe. The butter must be very soft. Good luck. They are wonderful cookies Janis. Watch the Bake-Off episode and see all the contestants make these! Hi Cathy. I tried multiple times to make this recipe work by converting to volume measurements. None of the batches came out correctly.

Scales are pretty inexpensive and I highly recommend you use one for this recipe. Hi there! My next thought is to try a different size piping tip? Piping the cookie dough into a thicker round does seem to help. Make sure you are measuring your flour correctly. Try refrigerating the unbaked cookies for an hour before baking. Use a very good quality butter, perhaps European butter.

Good luck and thanks for the feedback. Thanks for the feedback Cora and thanks for trying the recipe. Getting the swirl just right takes a little practice. I made these last night and the biscuits were so fragile that they crumbled as soon as I picked them up.

I measured all the ingredients with my food scale, so I did not make a mistake. I refrigerated them for 15 minutes before baking also. Any idea why this happened and what I can try to clear up this problem? My husband loved them and I would like to make them again.

Hi Stacy — sorry you had this problem. You need to bake them just a few minutes more. It makes all the difference. Oven temperatures vary so use your best judgment. Good luck and thanks for trying the recipe. What is the difference in corn flour and corn starch.

The original recipe for Vienesse Whirls calls for corn flour, but your recipe calls for corn starch. Hi Cat — great question! Corn starch and corn flour are the same thing. Would it be okay to use seeded raspberry jam instead of seedless? I love seeded jam but I wanted to double check in case you think it would somehow ruin the cookie or something. I just made these and they are as delicious as they look.

Your instructions were so easy to follow. Thanks so much Peggy. I appreciate you taking the time to comment and for trying our recipe. Hi Andrea. Make sure your cornstarch is aluminum free for better flavor. Also bake the cookies just one or two minutes more.

Light brown on the bottom is good. These cookies will be too crumbly if under baked. These look great. Do you know how long they will last after baking, with and without the cream and jam on? These cookies will last a week if refrigerated, with the filling and jam. The cookie is very tender. I keep them in an airtight container and bring them out 30 minutes before I want to serve.

These are beautiful cookies! Your pictures make me want to make them. Just wondering if they freeze well and how long they can keep fresh? Hi Lori. Kept in the refrigerator, they keep well for a week. They are so tasty and fun to make too. Have a wonderful holiday season and thanks! These look lovely. Could you clarify, please? Hi Mary Beth.

The swirled round will have a peak in the center, where a rosette is more depressed in the center, like a rose. The swirled round is higher in the center. Hope that helps! I like the look I love raspberries I used to have 10 acres of raspberries.

Thank you for this. My daughter and I are currently binge watching the shows on Netflix, we love it! I got hooked on the Great British Baking Show after only one episode! These cookies look heavenly and your photos are gorgeous! Tricia, so often I think how I wish we were closer so we could be baking buddies!

I love seeing all your recipes and beautiful photographs. Merry Christmas to you, Ed and the kids! Thank you so much Elena! Easter has never been the same without your amazing dinners and fellowship.

Merry Christmas to you and Mike! You did such a beautifully job making these! They are gorg! These are gorgeous!!!

And I bet they taste as good as they look. Perfect for our holiday cookie exchange!! Absolutely beautiful! I so prefer cooking in grams. These look heavenly! What a fabulous combinaton — I hope they won a prize! I know they would definitely win a prize with my family.

Wow Tricia — these look like they were made by a professional and I can imagine they are very tasty. Those are just like mini cakes :- Beautiful, decadent and very yummy!

What a stunning cookie, the texture looks just perfect! Have a wonderful Thanksgiving Tricia, thanks for all your amazing recipes! Happy Thanksgiving! These are exquisite.. Thank you! Watched the new GBBO.. I am a creature of habit I guess:. Thanks Monique — I agree we liked the old one better — but still fun to watch!

Tender, buttery, melt in your mouth Viennese Whirls! Pipe the cookie dough slowly and evenly ensuring a good thick line inside the circle template. Start piping on the inside edge of the circle and end in the middle by pulling up into a point. The dough will settle down when baked and leave you with the pretty pattern on the top.

Use the best swirls for the cookie tops. Corn Flour Corn flour is finer than plain flour, so it gives the dough a finer finish than just plain flour.

Again this adds to the melt-in-the-mouth texture, like the icing sugar, as well as giving them a slight crispness as they bake. Chocolate Purely optional and no as common if you are using this recipe for Viennese Whirls but something we think completes fingers nicely. Use a good quality chocolate of your choice. I use dark chocolate to omit the diary but milk chocolate is more common. Icing Sugar and Butter or Margarine You can of course enjoy your Viennese biscuits as are but sandwiching them together with some buttercream really does make them next level.

Dairy-free: Simply use a dairy-free margarine as opposed to butter and a dairy-free chocolate. Most dark chocolates are dairy-free but always double check. Nut-free: No nuts are used in this recipe but double check your ingredients when baking for those with allergies.

Want new recipes direct to your email? Subscribe to get our latest recipes and all the news from Baking with Granny. Hi please could you let me know how many this recipe makes, once sandwiched together.

Many thanks Emma. Hi Emma. My apologies, I seem to have missed this from the recipe but have now added. Recipe makes 12 biscuits, once sandwiched together.

So much appreciate your hard work to make it easier for others. Thank you. Like you I had tried and failed many times and gave up. I will give it a go without the bag. I have just turned out a trayful of the Viennese biscuits and I am delighted with the results. What a joy it is to make these biscuits by rolling them into a sausage shape and then scoring them with a fork. I just wish that I had known about this way of doing it years ago.

This way is so quick and easy. Thank you Granny!! Will definitely be making more. Thank you so much for this recipe. Add the vanilla extract and beat again until fully incorporated. Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined the dough should have a tacky consistency. Spoon the dough into a piping bag fitted with a large star-shaped nozzle. Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.

Bake for mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.

While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end. Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest.

Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more.