I am quite partial to a vienesse whirl and are probably my husbands favourite biscuit, so this was going to be challenge!
Even on reading this recipe I can’t imagine how to pipe a flour and butter mixture. The only liquid to this is vanilla extract and that’s just drops. I had used butter and it was really soft when I was making this.
So the mixture was really really thick. It’s more like a pastry/dough and there was no way I could pipe it. I did try but was impossible. So I had to put the mix back in a bowl and added some milk to loosen it. I ended up repeating this process 3 times! In the end I think I added about 70ml of milk to get a consistency that I could pipe with out injuring myself. By this point there was mixture everywhere!
I maybe wasn’t as careful with the piping as I should’ve, was a but heavy handed so they are not particularly uniform! Once I put them in the oven I kept a close eye on them as I was worried that the addition of milk would change they way they baked. Not to worry, they looked fine, nice and golden after 20 minutes
I removed them from the paper cases, which I assumed was the correct thing to do? They feel really light which was surprising, and they did rise a bit. I had left a fairly obvious hollow when I piped them in but after cooking this had risen and they were much flatter.
After the dusting of icing sugar they were looking not bad. I kind of just plonked the jam on, again I maybe should’ve been a bit more careful and do wish I’d piped it on for a more uniform effect.
So how did these taste? They were light and buttery and quite lovely! Even my husband said they tasted just like shop bought, I think he meant to say the shop bought ones taste just as good as mine?!?