Rosemary & Lemon, Rose & Lemon Viennese Whirls

Above: Rosemary and Lemon Viennese Whirls

You will need:-

330g of butter

100g of icing sugar

250g of plain flour

50g of cornflour

1/2 tsp of vanilla extract

1/4 tsp of rose water

1/2 tsp of dried rosemary

Juice of 1 lemon

1 egg yolk

40g of caster sugar

Preheat the oven to 190C and line a tray with grease proof paper. In a large bowl, combine 125g of butter, 50g of icing sugar, 250g of plain flour, 50g of cornflour and 1/2tsp of vanilla extract. Half this mixture into two bowls. In one bowl, mix in 1/4tsp of rose water. In the other, add 1/2tsp of dried rosemary that has been finely chopped or ground in a pestle and mortar, then combine until smooth. 

Pipe the mixtures onto trays using a piping bag and star nozzel, leaving large spaces in between each. Bake these for 13-15mins, then leave to cool completely.

Now make the filling for the whirls. First make the lemon curd, melt 30g of butter and 40g of caster sugar in a pan, add the juice of 1 lemon and an egg yolk, over a low heat whisk the mixture for about 10mins until thick. While this cools, make the butter cream by whisking together 50g of butter and 50g of icing sugar.

Lay the whirl biscuits out in pairs, spreading the lemon curd onto one and the cream onto the other, then sandwich these together.

Tip: When piping out the rose flavoured biscuits, you can spread a line of red food colouring paste down one side of the piping bag, this will give a red pattern when piping out the biscuits. 

Also, you could whip cream until it forms stiff peaks and use instead of the butter cream in the biscuits.

Enjoy! x

Above: Rose and Lemon Viennese Whirl