Blueberry Viennese Whirls with Blackcurrant Curd
Buttery Viennese whirl biscuits filled with blackcurrant curd
Servings 10
Calories 241kcal
Ingredients
- 200 g butter very soft
- 60 g icing sugar
- 25 g freeze-dried blueberry powder
- 150 g plain flour
- 25 g cornflour
- 1 tsp baking powder
- Blackcurrant curd to fill
- Icing sugar to dust
Instructions
- Mix the butter and icing sugar together until very soft and creamy. I used a wooden spoon.
- Fold in the blueberry powder, flour, cornflour and baking powder and mix gently.
- Put the mix in a piping bag with a star nozzle and pipe swirls onto a lined baking tray.
- Chill the tray for 15 minutes before baking.
- Bake at 170 degrees for 13-15 minutes until lightly golden.
- Allow to cool on the tray for five minutes before moving the whirls.
- Pipe blackcurrant curd on one upturned biscuit then sandwich with another biscuit.
- Dust with icing sugar and serve.
Nutrition
Calories: 241kcal | Carbohydrates: 22g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 144mg | Potassium: 95mg | Fiber: 1g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 31mg | Calcium: 24mg | Iron: 1mg