GBBO September Recipe: Viennese Whirls

In keeping with last night’s episode of the GBBO, I’m going to start this month with the recipe from my calendar – Viennese Whirls.

GBBO September Recipe, Viennese Whirls

It was a bittersweet feeling when I saw this recipe. I love these particular sandwich biscuits, but they’re biscuits and that’s not a strength of mine when it comes to baking.

The recipe itself was simple to follow and didn’t need a lot of ingredients. My piped biscuits looked great pre oven stage, but despite following the instructions and chilling them before baking them, my biscuits didn’t hold and the sharp lines from the star nozzle blended into one another, creating a subtle swirl pattern with little definition. It’s not all bad though. I didn’t overbake them (which is my usual faux pas with biscuits) and they tasted so good that even mum went back for seconds.

I’m sure I’ll give them another go, I definitely want to master the whirls, but if you fancy having a go yourself then the recipe is below. Also feel free to post your comments with any handy hints and tips that I could possibly learn from. Happy Baking!

Viennese Whirls, GBBO Calendar September Recipe

Ingredients:

For the biscuits:

250g unsalted butter, softened

100g icing sugar

1 teaspoon of vanilla extract

250g plain flour

30g cornflour

½ teaspoon of baking powder

Pinch of salt

1 tablespoon of milk

For the buttercream filling:

75g unsalted butter, at room temperature

1 teaspoon of vanilla extract or ½ teaspoon of vanilla bean paste

175g icing sugar, plus extra for dusting

3 tablespoons of raspberry jam

How to…

Line two baking sheets with greaseproof paper

The butter needs to be really soft, so tip it into the bowl of a free-standing mixer fitted with the creamer/paddle attachment and cream for 2-3 minutes until pale, light and soft

Add the icing sugar and vanilla and beat again for 2-3 minutes until smooth and soft

Sift the flour, cornflour, baking powder and salt into the bowl and mix until smooth and thoroughly combined

Add the milk and mix for another 30 seconds to combine

Spoon the dough into a piping bag fitted with a large star nozzle and pipe 10-12 rosette spirals, each 5cm in diameter, onto each prepared baking sheet, leaving a little space between them to allow for spreading during cooking (the little stars are just extras as I had leftover mix but no tray space left)

GBBO September Recipe, Viennese WhirlsIMG_3864

Chill the biscuits for 20 minutes while you preheat the oven to 170°C (150°C fan)

Bake on the middle shelf of the oven for 10-12 minutes until golden at the edges

GBBO September Recipe, Viennese Whirls

Cool on the baking sheet for 5 minutes, then use a palette knife or fish slice to carefully transfer them to a wire rack to cool completely

To make the buttercream filling, beat the butter until pale and really soft

Add the vanilla and mix again

Gradually add the icing sugar until the buttercream is pale, light and soft

Spoon the buttercream into the clean piping bag fitted with the star nozzle

Turn half the biscuits upside down and a pipe a rosette of buttercream on each

GBBO September Recipe, Viennese Whirls

Spread the underside of the remaining biscuits with a scant teaspoon of jam and sandwich the halves together

Lightly dust with icing sugar to serve

GBBO September Recipe, Viennese WhirlsIMG_3884IMG_3882IMG_3894

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