Peach and Vanilla Viennese Swirls

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Peach strikes again, crumbly biscuits sandwiched with peach conserve and vanilla buttercream, a simple treat.

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Peach and Vanilla Viennese Swirls

(Makes 15 sandwich biscuits)

Ingredients:

  • 250g butter
  • 70g icing sugar
  • 200g plain flour
  • 50g cornflour
  • 1 tsp vanilla bean paste

(for the filling)

  • 50g butter
  • 100g icing sugar
  • 1 tsp vanilla bean paste
  • peach conserve
  • icing sugar
  1. Start by creaming together the butter and sugar till very pale and creamy. Add the flours and vanilla and continue to mix until smooth. I find this easiest in a mixer using the creaming beater, you want the mixture to be very creamy and be able to be piped.
  2. Fill a piping bag fitted with a star nozzle with the mix and pipe evenly onto lined baking trays. Pipe directly downwards and press down before pulling up. Use scissors to neaten up and snip the tops off if needed.
  3. Bake at 170oC for 15 minutes until golden coloured, leave to cool.
  4. Whilst cooling, make the buttercream by creaming the butter and sugar together add the vanilla and mix till combined.
  5. Fill a piping bag with the buttercream and pipe rounds onto half of the biscuits, top with a little apricot conserve and sandwich together. Dust with icing sugar.

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Make yourself a cuppa, sit down and enjoy!

Rachel

 

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