Fancy a brew and a biscuit? These delicate, melt-in-the-mouth Viennese swirls are lightly flavoured with custard and sandwiched together with silky buttercream and a vibrant rhubarb centre.
Sweet, sharp and beautifully buttery, they’re a real knockout teatime treat that’s perfect for sharing... or keeping all to yourself!
Rhubarb & Custard Viennese Swirls
Helen Upshall
Rated 5.0 stars by 1 users
Cuisine
British
Servings
12 biscuits
Prep Time
45 minutes
Cook Time
12 minutes
Ingredients
-
50g icing sugar, extra for serving
-
200g plain flour
-
45g custard powder
-
200g salted butter, slightly softened
-
1 tsp vanilla paste
-
1 tbsp milk
-
75g salted butter, softened
-
300g icing sugar, plus extra for serving
-
1 tsp vanilla paste
-
2 tbsp custard powder
-
2 tbsp milk
-
1 jar of Harbinger Rhubarb Preserve
-
Food processor
-
Piping bag/s with large star nozzle
-
Large, flat baking tray lined with baking paper
For the swirls
For the buttercream
You will need
Directions
First, make the biscuit dough. Place the icing sugar, flour and custard powder in a food processor and briefly blitz to combine. Add the butter along with the vanilla and milk and blitz again just until the soft dough starts to come together.
Spoon the dough into a piping bag with a star nozzle already fitted. On a large, lined baking tray, pipe 24 rosettes approximately 4 - 5cm wide leaving space between each. Once piped, place in the fridge to chill for 15 minutes.
Preheat oven to 180C/160C fan/gas 4. When the rosettes have chilled, remove from the fridge and place straight in the oven to bake for 10 - 12 minutes just until they start to colour (but do not let them brown).
Remove the rosettes from the oven and allow to fully cool on the tray whilst you make the buttercream.
Cream together the butter, icing sugar, vanilla, custard powder and milk either by hand or in a food mixer until a smooth, light buttercream is achieved. Spoon into a clean piping bag with the same star nozzle ready for assembly.
When the rosettes are fully cooled, carefully remove from the parchment paper and pair up to create 12 Viennese pairs - make sure you match similar size/shape rosettes for the best results.
Pipe a generous ring of buttercream around the edge of one rosette before adding a teaspoon of rhubarb preserve into the middle. Place on the second rosette and give a gentle press down to encase the jam and stick the two sides together. Repeat with the remaining 22 biscuits until you have 12 finished Viennese swirls.
Place the swirls on a serving plate and sprinkle with a little icing sugar to finish.
Recipe Note
If the biscuit dough is a little too firm to pipe, place back in the food processor and add a very small amount of milk before blitzing again to form a slightly softer dough.
Add as little additional milk as possible as too much will start to effect the success of the rosettes.
