Viennese whirls with rhubarb and cream
Viennese whirls
250g soft butter
50g icing sugar
225g plain flour
25g cornflour
1 teaspoon vanilla extract
Line 2 trays with parchment paper and set oven to 180oc.
Sieve the icing sugar into a bowl and add the butter. Beat with an electric mixer until pale and fluffy – will take at least 5 minutes on full speed. Beat in the flour, cornflour and vanilla.
Place in a piping bag with a star nozzle and pipe into swirls on the baking paper. Place in oven and cook for about 15 minutes – swap the trays around half way through cooking. Cool on a wire rack.
Rhubarb compote
200g new season rhubarb chopped
40g castor sugar
2 tablespoons elderflower cordial
Place in a pan and cook until soft. Cool.
250ml double cream
1 tablespoon icing sugar
Whip the cream and fold in the sugar.
Take a biscuit and spread some compote over the top. Add some cream and then add another biscuit to sandwich together. Dust with icing sugar and serve.
