Blueberry Viennese Whirls with Blackcurrant Curd

5 from 3 votes

Buttery Viennese whirl biscuits filled with blackcurrant curd

Course Baking

Cuisine British

Prep Time 10

Cook Time 15

Refrigerating Time: 15

Total Time 40

Servings

Calories 241kcal

Mix the butter and icing sugar together until very soft and creamy. I used a wooden spoon.
200 g butter, 60 g icing sugar
Fold in the blueberry powder, flour, cornflour and baking powder and mix gently.
25 g freeze-dried blueberry powder, 150 g plain flour (all-purpose flour), 25 g cornflour, 1 tsp baking powder
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℃ / 340℉ 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.
Blackcurrant curd
Dust with icing sugar and serve.
Icing sugar