Viennese Swirls


Here is an incredibly simple recipe that I got and adapted from my dad's baking text book when he first started out baking, nearly 48 years ago and I love it. Its like antique so I am hoping to get it re bound to restore it to its former glory. I absolutely love this recipe, it produces yummy biscuit swirls. I hope you like it. 

Ingredient 
150g of soft butter 115g of light muscovado 25g milk 2g salt 230g of plain flour Raspberry jam
Method
Preheat oven to 180c/160c fan/350F/gas mark 4, line a baking tray with baking parchment. With your hand mix the butter, sugar, milk and salt together until creamy. Sift in the flour and knead in to the butter mix. Now if you think its too stiff loosen it a slight bit with some more milk a 1/2 tablespoon at a time. It needs to be pipeable. Fill a piping bag with the mix and pipe in swirls on to the tray, keep the swirls tight so as not to leave a big hole in the middle. Spoon a little raspberry jam in to the centre of each biscuit and bake for 12-15 until golden brown. Allow to cool once removed from oven on a wire rack.



Thanks for reading

Will



Comments