Juliet Sear: Viennese Whirls

15 minutes

Makes about 22-24 Whirls. Preparation time 30 minutes. Chill 30 minutes

This recipe is from Air Fryer Baking Magic by Juliet Sear

[object Object] These delicate buttery biscuits are totally scrumptious served plain, dipped in chocolate or sandwiched.

I make these in a few different flavours so there’s something for everyone: jam and buttercream; half chocolate dipped; or sandwiched with chocolate filling. These were favoured in my family growing up: they would often cause a fight with my sister over who had the last one! Every time I eat these, that melt-in-the-mouth biscuit transports me right back there!

Find out what other food reminds Juliet of her childhood in our Feedback interview.

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Method

Preparation time 30 minutes. Chill 30 minutes

1 Using a 5cm (2in) round cutter as a guide, draw well-spacedapart circles on a sheet of parchment paper the size of the tray that will fit in your air fryer. Turn the paper over.

2 Start by making the biscuits. Put the butter, sugar and vanilla in a bowl and beat until pale and fluffy. Sift in the flour, cornflour and salt and beat until thoroughly mixed, but don’t overmix. Spoon the mixture into a piping bag fitted with a large open star nozzle (I used a 1M). Pipe the shapes onto the parchment paper. For circles, pipe swirled rounds inside the templates.

3 Ideally, chill for 20–30 minutes in the fridge or in the freezer for 15 minutes – they will keep their shape better. Otherwise they can be baked straight away, but they will lose a little definition. You can also freeze them all at this stage and bake however many you need in the air fryer in batches. They will need an extra 2 minutes if baked from frozen.

4 Preheat the air fryer to 160°C. Bake for 12–15 minutes until as golden as you like. Remove the parchment paper to crisp up the bottoms for the last 2 minutes. Cool on the tray for 5 minutes, then carefully transfer to a wire rack to cool completely. 5 If you like the biscuits with chocolate, melt the chocolate in a bain-marie and dip in a third of the way, then set on parchment paper to dry. Alternatively, sandwich with jam and buttercream.

6 To make the buttercream, beat the butter and vanilla together, then gradually beat in the icing sugar until pale, creamy and fluffy. Loosen with a little milk to make a spreadable consistency. It looks lovely to pipe the buttercream with a small star nozzle (I used a Jem 30) to replicate the swirls on the biscuits if you want to be fancy, but you can of course just use a knife or spoon to fill if you prefer.

ADAPTATION: Substitute the butter for vegan block butter. Also, substitute the chocolate for a dairy-free version