This week's challenge was chosen purely for time restraints. Now I'm back at school, I do not have time to make intricate iced biscuits or stunning gingerbread sculptures! Viennese whirls were the quickest - but unfortunately not the easiest! I have tried making Viennese whirls before, years ago, and I've clearly not learnt from my experience as they were a disaster!
Full recipe here - http://www.bbc.co.uk/food/recipes/marys_viennese_whirls_96895
Ingredients
For the jam
- 200g/7oz raspberries
- 250g/9oz jam sugar
For the biscuits
- 250g/9oz very soft unsalted butter
- 50g/1¾oz icing sugar
- 225g/8oz plain flour
- 25g/1oz cornflour
For the filling
- 100g/3½oz unsalted butter, softened
- 200g/7oz icing sugar, plus extra for dusting
- ½ tsp vanilla extract
Method
Step One: Make the Jam
I did not make the jam! I have better things to do with my life!
Step Two: Make the Biscuits
Preheat the oven to 190 (170 fan). Line your baking tray with baking paper and draw round a 5cm cutter. (I didn't have a 5cm cutter, so my Viennese whirls were HUGE!)
Beat the butter (MUST be butter! I used margarine and my biscuits were too soft) and sugar together then sift in the flour and cornflower and mix until blended. Then pipe the whirls into the circles (using a star nozzle)
Put your whirls in the fridge to firm up. Bake for 13-15 mins until pale golden. Cool on the sheet for 5 minutes before moving onto a wire rack.
Step 3: Assemble the Biscuits
Beat the icing sugar, butter and vanilla together to make the buttercream filling. Match your biscuits up and lay side by side. Pipe cream onto one side, jam on the other. Sandwich together and viola!
My score: 3/5 - Not insanely difficult but reasonably tricky! Tasted wonderful but they were too big and the texture was off.
Julia's Top Tips
- Use real butter! I cannot stress this enough. Marg did not hold the correct shape.
- Get the right sized cutter and right sized nozzle!
- Don't make jam - life is too short. :)
Keeeeeeeep baking!
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