Viennese whirls are a classic British biscuit, known for their delicate, buttery texture and elegant swirl design. Traditionally made with wheat flour, these treats can be a challenge for those with gluten intolerance or celiac disease. However, with the rise of gluten-free baking, it's now possible to enjoy these delightful pastries without compromising on taste or texture. In this blog post, we'll explore the world of gluten-free Viennese whirls, from their history to a step-by-step recipe, and answer some common questions about gluten-free baking.
Viennese whirls have their origins in Austria, where they were first created as a delicate, melt-in-the-mouth biscuit. The recipe was later adapted in the UK, where it became a popular teatime treat. The biscuits are typically made with a rich, buttery dough that is piped into swirls and baked until golden. They are often sandwiched together with jam and buttercream, creating a perfect balance of sweetness and texture.
For those who need to avoid gluten, the traditional recipe poses a problem due to the use of wheat flour. However, with the availability of high-quality gluten-free flours, it's now possible to recreate these biscuits with the same light, crumbly texture that makes them so irresistible.
To make gluten-free Viennese whirls, you'll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 200g |
| Unsalted butter (softened) | 200g |
| Icing sugar | 50g |
| Cornflour | 50g |
| Vanilla extract | 1 tsp |
| Raspberry jam | 100g |
| Buttercream (optional) | 100g |
Start by preheating your oven to 180°C (160°C fan) and lining two baking trays with parchment paper. In a large mixing bowl, beat the softened butter and icing sugar together until light and fluffy. Add the vanilla extract and mix well. Gradually add the gluten-free flour blend and cornflour, mixing until a smooth dough forms. The dough should be soft but not sticky.
Transfer the dough to a piping bag fitted with a large star nozzle. Pipe small swirls onto the prepared baking trays, leaving enough space between each swirl to allow for spreading during baking. If you don't have a piping bag, you can use a spoon to drop small mounds of dough onto the trays, though the swirls won't be as defined.
Bake the whirls in the preheated oven for 12-15 minutes, or until they are lightly golden around the edges. Be careful not to overbake, as gluten-free baked goods can dry out quickly. Once baked, remove the whirls from the oven and allow them to cool on the trays for a few minutes before transferring them to a wire rack to cool completely.
Once the whirls are completely cool, spread a small amount of raspberry jam on the flat side of one whirl. If desired, pipe a small amount of buttercream on top of the jam. Sandwich with another whirl, pressing gently to secure. Repeat with the remaining whirls.
Gluten-free baking can be a bit tricky, but with a few tips, you can achieve perfect Viennese whirls every time:
Yes, you can use any type of jam you like. Strawberry, apricot, or even a tangy lemon curd would work well in place of raspberry jam.
Yes, you can substitute the butter with a dairy-free alternative, such as margarine or coconut oil. Just make sure to use a brand that is suitable for baking.
Store the whirls in an airtight container at room temperature for up to 3 days. If you need to store them longer, you can freeze them for up to a month. Just make sure to thaw them at room temperature before serving.
Yes, you can make the whirls a day or two in advance. Store them in an airtight container and assemble them with jam and buttercream just before serving.
Gluten-free Viennese whirls are a delightful treat that can be enjoyed by everyone, regardless of dietary restrictions. With the right ingredients and a bit of care, you can create these elegant biscuits that are just as delicious as their traditional counterparts. Whether you're serving them at a tea party or enjoying them as a special treat, gluten-free Viennese whirls are sure to impress. Happy baking!
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