Coconut & raspberry Viennese whirls - Penguin Books Australia
Jam-filled shortbread swirl biscuits with coconut twist.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.com.au.
Ingredients
- 300g (3 sticks plus 4 tbsp) unsalted butter
- 80g (⅔ cup) icing sugar
- 5 drops of vanilla extract
- 275g (2 cups) plain flour
- 25g (2½ tbsp) cornflour
- ½ tsp baking powder
- 125g (1 stick) unsalted butter
- 250g (1¾ cups) icing sugar
- 5-10 drops of coconut flavouring
- About 150g (5½oz) raspberry jam
- 60g (2¼oz) desiccated coconut
- 100g (3½oz) white chocolate (optional)
- Crushed freeze-dried raspberries
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