Deliciously light and zesty, these are a twist on a classic treat. This recipe does require a large piping bag to get the best looking Viennese Whirls, you can however DIY your own with a food bag but a sturdy one will make the job easier.
Somewhere between a biscuit and a dessert, these are a perfect afternoon treat to enjoy with friends and family alongside a freshly brewed pot of tea.
- Unsalted Butter – 250g – Melted
- Icing Sugar – 95g
- 1 x Teaspoon of Vanilla Extract
- Plain Flour – 225g
- Corn Flour – 70g
- Mascarpone – 200g
- The zest from 1 x Lemon
- Double Cream – 75ml
- Gates All Butter Lemon Cheese – 100g (Extra for intense lemon flavour)
Candied Lemon Peel – Optional
For Candied Lemon Peel
Slice the lemons into quarters lengthwise. Peel away the flesh and using a small sharp spoon or knife, scrape the tough white fibrous part from the inner peel making sure to be careful of your fingers. You only want a thin layer remaining or your peels will end up too bitter.
Slice the peels into thin strips, since they’re been used for biscuits, the thinner the better.
Place your peels in a saucepan covered in water and bring to a rolling boil. Let them simmer for 30 minutes and then drain in a colander.
Bring your kettle to boil with plenty of water in and for 30 second intervals soak your peel in the boiling water, then drain. This will help remove the bitter flavour, only do this 2 – 3 times however or you will loose a lot of the lemon flavour.
Once you’ve finished this, in a saucepan on medium heat add 450ml of water and 270g of your white sugar and whisk to combine until the sugar has dissolved. Add your peels and bring to a boil, reduce to a simmer and let them sit for 1 hour, stirring every 15 minutes. When they’ve started to turn translucent they’re good to remove.
Drain the peels and separate and spread them out over parchment paper.
In a small bowl add your remaining sugar and dip in your peels until they’re fully coated, make sure to do this in small batches so they all get evenly covered.
Place them back on the parchment and allow them to cool for at least 3 hours, you can do this the night before.
For the biscuits
Preheat your oven to 180°C and line to baking trays with parchment paper or prepare your reusable rubber baking mats.
In a large bowl, add your butter, 50g of your icing sugar and beat until light and pale in colour with a fluffy consistency, this can take about 5 minutes depending on the power of your mixer.
Add in your vanilla extract and beat until combined.
To this mixture add your plain flour and corn flour, making sure to sift as you don’t want any lumps. Use a rubber spatula to combine and fold in figures of 8 until you have no more dry spots.
Spoon your mixture into a large pipping bag with a large nozzle and pipe onto your parchment or baking mats. You can do whatever shape you like but a open or filled in circle will work the best for this recipe. Do this until all your mixture is used up but make sure you have about 3cm in between each biscuit.
Bake for 10-12 minutes or until a pale golden colour, you need to make sure they’re cooked or you won’t be able to pick them up to eat! Remove your biscuits when done and let cool for at least 10 minutes on the tray then gently transfer them when they’ve hardened to a cooling rack.
In the meantime, make the filling. In a large bowl add your mascarpone, the zest of 1 lemon, Gates All Butter Lemon Cheese and 45g of icing sugar. Mix until they’re all combined with no lumps.
Now add in your double cream and whisk until it holds its shape. Transfer to another piping bag with a star nozzle for better control.
Turn all your biscuits flat side up and pipe the mixture in circles over one side, for those who love zesty lemon add a dollop on Gates All Butter Lemon Cheese to the centre and sandwich with another biscuit. Repeat until you’ve used everything up.
To complete everything, sprinkle over your homemade candied lemon peel or some extra icing sugar for the perfect finishing touch and enjoy.