If you saw last week’s post then you’ll know my first attempt at Viennese Whirls didn’t quite go according to plan.
Nor did the second. Or the third.
Thankfully, persistence paid off, and I successfully made some amazing biscuits.
The secret seems to lie in using a blend of cornflour & gluten-free self-raising flour as well as a mix of both butter and marge.
So get ready to get baking because once you see how good these are, you’ll be dashing to the kitchen to make your own. Just click on the picture below to see the video…
Viennese Whirl Biscuits
Let me know below what you think of the recipe!