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Viennese Whirls

Posted by Nigel Brown
Nigel Brown
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on Thursday, 18 October 2012
Nigel has often be described as the 'Anton Du Beke of the kitchen' and is also a Strickly Come Dancing fan, so this week he's making some delightful Viennese Whirls to go with the Viennese waltz!

nigel oct19

Ingredients
250g butter
50g icing sugar
250g plain flour
50g cornflour
½ tsp vanilla
 
Method
1. Heat the oven to 190°C and line a baking sheet with greaseproof paper.

2. Put the butter, icing sugar, plain flour, cornflour and vanilla extract together and beat until smooth.

3. Place the dough into a piping bag with a star nozzle. Pipe your whirls 3 inches apart onto the prepared tray.

4. Bake for 12-15 minutes or until pale golden-brown and firm.

5. Cool the whirls on the baking tray for five minutes then transfer to a cooling rack or plate ready to serve.

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk


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