Sugar Free Viennese Whirls
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
A sugar free version of a classic cookie, these Viennese whirls are soft, crumbly and delicious! :)
Course:
Dessert, Entertaining, Snack, Snacks, Treat
Servings: 12 sandwich cookies
Ingredients
- 1 cup (200g) unsalted butter, very soft
- 3 tbsp (40g) sugar free icing sugar*, you can make your own - see note
- 1 and 1/2 cups (180g) plain flour
- 2 tbsp (20g) cornflour (cornstarch)
- 1/2 cup (125ml) double (heavy) cream
- 12 tbsp sugar free jam, see link for homemade in description above
Instructions
-
Preheat oven to 190C/375F/gas 5.
-
Cream butter and icing sugar together until pale, then sift in the flours and mix until combined and no flecks of flour can be seen. Pipe this mixture into whirl shapes (using a star nozzle, pipe a circle from the outside in). Chill for 5 mins in the fridge.
-
Bake for 15 mins until light golden. Allow to cool completely.
-
Whip the cream to stiff peaks, then spoon a tablespoon of jam over of the biscuits and pipe cream on top. Top with the other biscuits.
Recipe Notes
*to make the icing sugar, blitz 3 tbsp (40g) xylitol in a coffee grinder with a small pinch of cornflour (cornstarch) until it resembles icing sugar