Viennese whirls are similar to empire biscuits (a low FODMAP recipe for them can be found here), but they’re much lighter and more delicate. Unlike empire biscuits, which are sandwiched solely with jam, Viennese whirls are sandwiched together with both lightly whipped buttercream icing and strawberry jam which makes them a very sweet, but delightfully indulgent, treat. (One Viennese whirl is a low FODMAP portion.)
Instead of jam, I used some fresh wild strawberries inside my Viennese whirls, but you can just use a low FODMAP strawberry jam instead. On a side note, make sure you select a low FODMAP jam to use inside your Viennese whirls. A low FODMAP jam is a jam which is made with a suitably low FODMAP fruit, such as raspberries or strawberries, and is made with sucrose or glucose syrup. High FODMAP jams have got added fructose, high fructose corn syrup, glucose-fructose syrup, honey, agave syrup, sorbitol, mannitol, xylitol, maltitol, erythritol and isomalt.
If you enjoy an empire biscuit I can highly recommend that you try making these Viennese whirls, my friends. They’re really easy to make, requiring nothing more than mixing your ingredients together and piping the biscuit dough onto prepared baking sheets before baking them and sandwiching them together, but they are massively rewarding in taste. They’re extremely light, very delicate and terribly hard to resist, so treat yourself today!
Ingredients for the Viennese biscuits:
200g butter (or non-dairy version)
50g icing sugar
1 tsp vanilla extract
180g plain flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
1 tsp baking powder
1 tsp xanthan gum
Ingredients for the buttercream icing:
100g butter (or non-dairy version)
180g icing sugar
3 tbsps of low FODMAP strawberry jam
Preheat your oven to 180C/160 Fan/350F/Gas Mark 5 and place greaseproof paper on a couple of baking trays.
Cream the butter, vanilla and icing sugar until fluffy and then add the flour, cornflour, baking powder and xanthan gum and mix well.
Put the mixture in a piping bag with a star-shaped nozzle and use the bag to pipe 5 cm circles onto the greaseproof paper, leaving a 3-4 cm gap between each.
Bake the biscuits for 10-14 mins until they are golden brown and then put them on a cooling rack to cool down. (They’re extremely delicate, so just leave them on the baking tray to go completely cold before you take them off the trays.)
Make the buttercream by blending all of the ingredients together until smooth. Put it in a piping bag.
Once the biscuits are cold, pipe buttercream icing around the rim of the bottom of each of the biscuits before putting a dollop of strawberry jam in the centre or adding fresh strawberries.
Sandwich the Viennese biscuits together and serve.
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