August 15, 2019

Viennese Swirls

One of my favorite bakers to follow on Instagram is Thida Bevington.   I don't remember how I came upon her account but I'm so glad I did.  She is an unbelievable talent and I am constantly inspired by all of her bakes.  The breads, cakes, cookies and tarts she makes are absolutely stunning!    Check out her feed and you'll see what I mean.

Out of all of her amazing creations it was the Viennese Swirls that I had to attempt.   These biscuits (Thida is English, btw) are right up my alley and everything I love in a cookie - buttery and not too sweet.   I'd also seen something similar on The Great British Bake Off so that was extra motivation to give them a try.

After watching the step-by-step instructions on Thida's Instagram highlights more than a few times I had no trouble mixing the dough.  The most important thing is for your butter to be very soft, otherwise the finished dough will be difficult to pipe. 

When the first tray came out of the oven I couldn't help myself and had to have a little sample.  Mmmmm...the texture is so short (i.e., very tender) and buttery.  Absolute heaven in a bite I tell you.  To finish them off I dipped the swirls in some tempered milk chocolate which sent these cookies to another stratosphere!  

Viennese Swirls

Makes about 1 dozen cookies

230g unsalted butter, very soft
6 tablespoons powdered sugar
2 teaspoons vanilla extract
300g all-purpose flour

100g milk chocolate, melted, for decorating

Preheat oven to 350F.

Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer, cream the butter and powdered sugar until very pale and fluffy using the paddle attachment.  This will take about 1 minute.  Add the vanilla extract and mix until combined.  Gradually add the flour and continue mixing until it's all incorporated.  NOTE: The dough should be VERY soft so that you can pipe it easily.

Fit a pastry bag with a large star tip.  Fill the bag halfway with the dough.  Pipe swirls about 4-inches long and 2-inches wide on the lined baking sheets.  Repeat with remaining dough.

Bake until golden brown, about 18 minutes, turning sheets at the halfway mark.

Let cool completely.

Once cooled you can dip half of the cookie, lengthwise, in to the melted chocolate.


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