Toffee Viennese Whirls
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These Toffee Viennese Whirls are my go to when I want something that looks fancy but doesn't require hours in the kitchen. With just 20 minutes of prep and 25 minutes of baking, you'll have a batch of beautiful, buttery cookies studded with toffee bits that taste absolutely divine. The eggs in these provide a good dose of choline, which supports brain health, so you can feel a little better about indulging. Best of all, the ingredients are simple and affordable, probably already sitting in your pantry right now.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 50brown sugar
- 120unsalted butter
- 2large eggs
- 150toffee bits
- 100heavy cream
- 50granulated sugar (for toffee)
- 5salt
- 1½pure vanilla extract
- 5baking powder
- 20confectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy, about 3 minutes.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
- 6
Melt the toffee bits in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
- 7
Pour the toffee mixture into the dough and mix until just combined.
- 8
Transfer the dough to a piping bag fitted with a large round tip. Pipe 8-10 swirls onto the prepared baking sheet.
- 9
Bake for 18-20 minutes, or until the edges are golden brown. Allow the pastries to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10
To make the whipped cream, beat the heavy cream and granulated sugar until stiff peaks form. Drizzle with confectioner's sugar and vanilla extract, if desired.
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