Liam Charles’s Viennese Whirls

Serves: 6
Baking Time: 10 minutes
  • Ingredients
  • Method
Print recipe
Method

Step 1
Grease and lightly flour two baking tins and use a 5cm cutter to mark 12 evenly spaced circles (6 on each tray) as a guide for piping.

Step 2
Beat the butter and icing sugar together until light and fluffy. Add in the flour and cornflour and mix together until just combined.

Step 3
Split the mixture in half and colour half with red food colouring.

Step 4
Place the mixtures into two separate piping bags and then cut large holes in the end and squeeze the mixtures down side by side into another piping bag fitted with a medium sized star nozzle. This assures that the mixtures are split 50/50 in the bag.

Step 5
Pipe 12 two tone roses by starting in the centre of the circle and swirling around outwards to form a rose.

Step 6
Place in the oven and bake for 10 minutes at 210°C/190°C fan or until lightly golden.

Step 7
Meanwhile, beat together the butter, icing sugar, custard powder, vanilla and milk until you have a smooth and light buttercream. Place in a piping bag fitted with a rose nozzle.

Step 8
Once the biscuits are baked, remove from the oven and allow to cool on the tray.

Step 9
Once cool, pipe buttercream in circles on the underside of 6 biscuits, leaving room to spoon a little rhubarb preserve into the centre. Spoon in the rhubarb and then sandwich together with another biscuit. Repeat until all 6 biscuits are filled and sandwiched.

Step 10
Transfer to a board to serve.