Exquisite Pink Gin Viennese Whirls Recipe
These Pink Gin Viennese Whirls are a sophisticated twist on a British classic, featuring a melt-in-the-mouth buttery biscuit base. Each sandwich is filled with a silky pink gin-infused buttercream and a tart dollop of raspberry jam for the ultimate adult teatime treat.
- Prep
- 25 min
- Bake
- 15 min
- Serves
- 12
- Level
- Medium
- Per serving
- 245 kcal
Method
Preheat your oven to 190°C (170°C fan/gas mark 5) and line two large baking sheets with parchment paper.
In a large bowl, cream together the 250g of softened butter and 50g of icing sugar until extremely pale, light, and fluffy. Use an electric whisk for best results.
Sift in the plain flour and cornflour, then add 1 tablespoon of pink gin. Stir gently until just combined into a soft, pipeable dough.
Transfer the mixture to a piping bag fitted with a large star nozzle. Pipe 24 swirls onto the baking sheets, ensuring they are spaced well apart.
Bake for 12–15 minutes until the biscuits are a very pale golden brown. Let them cool completely on the tray to firm up.
To make the filling, beat the 100g of butter with 200g of icing sugar, 2 tablespoons of pink gin, and a drop of pink food coloring until smooth and creamy.
Turn half of the cooled biscuits upside down. Spread or pipe a layer of the gin buttercream onto the flat side, then add a small teaspoon of raspberry jam in the center.
Place the remaining biscuits on top to create sandwiches and dust lightly with extra icing sugar if desired.
Notes from the kitchen
Ensure your butter is very soft (but not melted) before starting; otherwise, the dough will be too stiff to pipe.
If the dough is too soft, chill the piped biscuits in the fridge for 15 minutes before baking to help them hold their shape.
Use a high-quality seedless raspberry jam to ensure the floral gin notes aren't overwhelmed by seeds.
For a more intense gin flavor, soak the raspberry jam with a teaspoon of gin before assembling.
