• Elena

Saffron whirls



Am I the only one with a crush on Viennese whirls? I find them incredibly elegant and majestic, and I just love that they melt in your mouth at each bite.

So why haven't you seen whirls on my feed before? That's because the way to the perfect whirls was not exactly a highway for me.. I have seen them on websites and feeds before and every single time I've been inspired to try them and I have failed miserably. Most recipes I have tried have turned out in a quite hard cookie dough which was absolutely impossible to shape in any charming way. They sure tasted good (in most cases), but I can't really call them beautiful, and that's just not good enough. Then I found @thida.bevington on instagram and my life changed. Her recipe for vanilla whirls is perfect and that inspired me to a saffron twist for the holidays (or any other time of the year really).

These cookies are finally as they are supposed to be: easy to pipe, beautiful appearance and melting in tour mouth with just the right tone of saffron. Dipping in chocolate (milk in my case, but any would work) is optional, but really highly recommended if you ask me..

So what do you need to think before you jump into the recipe?

  1. Unless you have some serious muscles use soft butter, and with that I mean reaaaally soft, like right there on the edge of melting. The harder the butter, the harder the final dough and the more job it is for you to pipe it - you choose.

  2. Use saffron extract and vanilla extract. You can switch the saffron extract with 0,5 grams saffron powder and the vanilla extract with 1 teaspoon vanilla sugar, but be aware the more liquid you remove from the recipe the less soft and pipeable your dough will turn out. If you don't have any saffron extract ready in your kitchen just make a quick one by mixing one tablespoon of alcohol and 0,5 grams of saffron powder and let it stand 30 minutes before you use it in the recipe. If you have at least the saffron extract it won't be any problem to switch the vanilla extract with vanilla sugar.

Ready to bake? Let's go!

 

𝒮𝒶𝒻𝒻𝓇ℴ𝓃 𝒱𝒾ℯ𝓃𝓃ℯ𝓈ℯ 𝒲𝒽𝓇𝒾𝓁𝓈

230 gr soft butter

6 tbsp icing sugar

2 tsp saffron extract

1 tsp vanilla extract

300 gr plain flour

Chocolate for dipping (optional)


Turn on the oven to 180° C, static and prepare a baking tray lined with parchment paper.

Using a stand mixer or a hand mixer beat the butter and icing sugar until very white and fluffy.

Add the extracts and beat a few seconds to incorporate. Lastly, add the flour a bit at the time to avoid a complete blowout and bat until it's all incorporated.

Use a piping bag with a large star tips to pipe your cookies the way you like, then bake them in the oven for 10-12 minutes. Let them cool completely before you dip them.

Melt the chocolate in the microwave at 30 seconds intervals and stirring in between each interval until the chocolate is completely melted. Dip your cookies and let them rest on a piece of parchment paper until the chocolate has set.

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