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Passionfruit Viennese whirls

If the idea of a passionfruit-flavoured, deliciously crumbly, melt-in-the-mouth biscuit doesn’t make you hungry, then nothing will do! Viennese whirls are one of the bakes I can’t resist. Using fine powders like icing sugar and cornflour in the biscuit dough creates a melting texture unlike that of any other biscuit, as the small particles stop the formation of gluten, which can toughen them. The biscuit will break apart in your mouth easily, making it incredibly moreish. I’ve used a tart passionfruit filling in my whirls because I find the usual jam and buttercream cloyingly sweet. It cuts through the buttery biscuit and sugary filling perfectly.

MAKES 16 WHIRLS

PREP TIME: 25 MINS PLUS COOLING

COOKING TIME: 10–12 MINS

PASSIONFRUIT FILLING

2 passionfruits

25g caster sugar

BISCUITS

100g butter, softened

25g icing sugar

100g plain flour

25g cornflour

1 tsp vanilla bean paste or vanilla extract

1 tsp milk

BUTTERCREAM

25g unsalted butter

50g icing sugar

1 tbsp lemon juice

You will also need a piping bag fitted with a medium star nozzle.

1 Scoop the flesh out of both passionfruits and place it in a small saucepan with the caster sugar. Simmer over a medium–high heat for 1–2 minutes or until bubbling and slightly thickened, then remove from the heat and set to one side to cool.

2 Preheat the oven to 180°C/160°C fan/gas 4 and line a baking tray with baking parchment.

3 To make the biscuits, beat the butter and icing sugar together in a bowl with a wooden spoon until smooth. Stir in the plain flour and cornflour until a thick paste forms, then beat in the vanilla and milk to loosen the mixture slightly.