Lemon Viennese Swirls with Blueberry Cream

If you’ve never made your own Viennese Swirls before, you’ll be amazed at how quick and easy this Lemon Viennese Swirls with Blueberry Cream recipe is.

In fact, these elegant, buttery biscuits might look extra impressive but they’re surprisingly easy to make.

What is Lemon Viennese Swirls?

Viennese whirls are a sandwich biscuit made up of two shortbread biscuits held together with raspberry jam and buttercream. They are perfect for afternoon tea.

Our delicious Lemon Viennese Swirls recipe, we have used Sugar and Crumbs Lemon Drizzle Natural Flavoured Icing Sugar. Then, we have held them together with Blueberry buttercream using our Blueberry flavoured icing sugar.

They will keep up to a week in an airtight container.

Linsey Mcivor is one of our amazing cake artists who joined us in the Sugar and Crumbs Kitchen for a Facebook Live.

During our Facebook Live, she demonstrated how to use our Natural Flavoured Icing Sugars to make these delicious viennese swirls.

You can also catch up our Facebook Live here.

In addition, you can also use any flavour from our amazing range of Natural Flavoured Icing Sugars!

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients

Instructions

1. Preheat the oven to 190 C, 375 F, Gas mark 5. Line a baking tray with greaseproof paper.

2. Place the butter, beat well until light and fluffy.

3. Add Sugar and Crumbs Lemon Drizzle Natural Flavoured Icing Sugar, or flavour of your choice, plain flour, cornflour and baking powder into a food mixer, mix until smooth and well blended. If still very firm add a tablespoon of hot water.

4. Place a nozzle into a piping bag and then add the mixture to the bag. Pipe 15 swirls or roll balls of dough on to the baking tray  making sure they are evenly spaced.  If your mix is too soft place in the fridge for 10 minutes to firm.

5. Bake in the oven for 13-15 minutes or until they are golden in colour.  Once cooked transfer to a wire cooling rack and leave to cool completely.

6. Repeat with the remaining dough until you have 30 biscuits in total to make 15 complete swirls.

7. Buttercream – Mix butter till very light and fluffy, now add your flavoured icing sugar, beat until combined, if required add a tablespoon of hot water to make a softer buttercream.

8. Once all the biscuits are cool, add Jam or curd on one side of a biscuit, on the other biscuit add buttercream into the centre, sandwich together, now continue to do this with the other biscuits.  Dust with some extra icing sugar.  For a more professional look pipe your buttercream using a star nozzle eg 1M or 2D Wilton Tip or a Large round tip.

9. Serve and enjoy with all the family.