Peanut Viennese Whirls

Makes: 10 - 12

Time: 90 minutes including chilling



INGREDIENTS

For the biscuits:

- 250g Salted Butter – softened

- 50g Icing Sugar

- 240g Plain flour

- 35g Cornflour

- 20g Peanut butter powder (see note)

- 1 tsp vanilla extract or almond

- 1 tbs smooth peanut butter

For the filling:

- 100g Unsalted butter-softened

- 200g Icing sugar

- 2tbs Double cream

- 1 tsp Vanilla extract

- 2 tbs Smooth peanut butter (you can use powder)


To decorate:

Chocolate milk or dark, melted Peanut brittle - crushed (optional)


Two baking sheets lined with non stick paper, a strong piping bag and a star nozzle.



METHOD

1 Preheat oven to 160C Fan 180 C conventional

2 Line two baking sheets with non-stick baking paper

3 In a bowl cream together butter and sugar until light and fluffy.

4 Stir in the flour, cornflour, peanut powder, vanilla and peanut butter and bring together into a smooth dough.

5 Place mixture into a strong piping bag fitted with a star nozzle. Pipe 20 - 24 rosettes approx 4-5 cm in wide onto the lined baking trays, leaving space for them to spread a little. NOTE: The mixture is quite stiff and a little difficult to pipe, if you massage the bag to warm the mixture it helps to soften it and makes piping a little easier.

6 Chill the piped dough for 20 minutes, this will help them keep their shape better.

7 Place the baking trays into the preheated oven and bake for 10-12 minutes until lightly golden. Remove from the oven and leave to cool completely.

8 While the biscuits are cooling make the filling by whipping all the ingredients into a smooth buttercream.

9 When the biscuits are cool sandwich them together with the filling, dip into melted chocolate and sprinkle with crushed peanut brittle if using. Place on a cooling rack to set.


NOTE: You can get peanut butter powder in most supermarkets and healthfood shops, this is the one I used.


38 views

Monkshill Farm, 

Monkshill Rd,

Faversham, ME13 9EH

07703 270007

  • Twitter
  • Instagram
  • Facebook