Espresso and Butterscotch Viennese Whirls

• Vegetarian

• Condiments

  • 3 tbsp Golden syrup

• Baking & Spices

  • 100 g Brown sugar
  • 75 g Cornflour
  • 350 g Icing sugar
  • 260 g Plain flour
  • 1/2 tsp Salt
  • 1 Pinch Salt

• Drinks

  • 4 tbsp Espresso

• Dairy

  • 485 g Butter, unsalted
  • 120 ml Double cream

Found on giraffescanbake.com

Description

Directions

• Melt the butter in a small saucepan, keep cooking on a medium heat to brown it. This takes about 5-8 minutes, and its ready when there are lots of brown/black flecks in the butter (if using a dark coloured pan, you can tets it on a piece of kitchen towel) and it has a strong, nutty aroma.
• Add the sugar, syrup and salt and stir to combine.
• Lower the heat to medium low and add the cream (carefully, it may splutter). Keep it on the heat until the sugar is dissolved, stirring frequently. Bring to the boil and allow to bubble gently for 5 minutes, stirring.
• Stir in the espresso.
• Pour into a jar and leave to cool completely. Store in the fridge.
• Preheat the oven to 190C/375F and line two baking trays with parchment paper.
• Put all the ingredients in a large mixing bowl, beat them together with a wooden spoon until you have a smooth dough. It will be very soft.
• Spoon the dough into a large piping bag fitted with a large star nozzle. Pipe a little dough under the corners of the parchment paper to stick it to the tray - this will make piping a lot easier. Pipe rosettes about 1.5-2 wide, they may spread a little but you can space them pretty close together. Its kind of tough going to pipe them, but youll get there - dont worry about getting perfect rosettes either, the imperfect ones add a lot of charm!
• Bake for 10-12 minutes, until a light golden brown. They will still be quite soft, but will harden as they cool. They are very delicate when hot, so cool them on the tray placed on a wire rack.
• Put the butter in the bowl of your standmixer fitted with the paddle attachment (or use an electric hand mixer) and beat the butter on high until it is very pale - about 3-5 minutes.
• Turn the mixer down to the lowest setting and add the sugar, beat on low until combined and then turn up to medium-high and beat for a few minutes, until fluffy. Add 2 tbsp of cooled espresso and beat to combine, add the remaining espresso if desired and if your buttercream isnt too thin yet. I used 3 tbsp, which made for a thinner buttercream but still perfectly pipeable - just use your judgement.
• Spoon your buttercream into a piping bag fitted with a large star nozzle.
• Drizzle about 1-2tsps of cooled butterscotch sauce onto the flat side of half the cookies. Pipe a rosette of buttercream on top of this.
• Put the other half of the cookies on top of this, flat side to the buttercream, and sandwich together.