Lemon-Lavender Viennese Whirls
How this works
Thank you so very much for subscribing and reading! I hope you have fun baking with me and getting more comfortable in the kitchen.
At the top of each email, I’m going to include the PDF for each recipe, and after that, I’ll tell you a little bit about it. You will never have to scroll down for your recipe like those blogs that make you pass a billion pictures and ads just to get to the ingredient list.
Why should I spend a whole afternoon baking cookies?
Because these cookies are delicious, and baking is fun! Also: being a cake snob is very hard work. I do not promise you easy recipes, but I promise they will be worth the time. It’s not like you wanted to take a nap on Saturday, right?
These cookies freeze really well and thaw out in about a half hour, so if you make the full batch, which is quite large, you’ll have instant dessert to serve every time you invite someone over for a meal for the next few weeks. Think of it like freezer meal prepping, but for dessert! I made these as Christmas cookies and I still have some left.
The story
The recipe is inspired by Mary Berry’s Viennese whirls, the ones they made on The Great British Bake-Off as a technical in an early season. My mom and I made them for Christmas last year and we loved them, so I thought I could improve them and try a new flavor. (I can’t turn the cake snob off.) The salted butter and vanilla extract give the cookies themselves a better flavor, and though it’s extra work, I like the smaller size. They’re less intimidating because each cookie is less of a commitment to eat.
Spread the love
If you’d like, share this recipe with a friend, comment on the website, or bake it and let me know how it went for you. Email me with comments, things you’d like to see, and suggestions at confessionsofacakesnob@substack.com. I’m excited to hear from you!