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14.09.2016- Adventures in Baking: Viennese Whirls

Unless you've been on a separate astral plane over the last few weeks, it won't have escaped your attention that The Great British Bake Off is back! Hurrah! Whilst I'm eagerly anticipating the arrival of Batter Week later on today, it will probably come as no surprise that I've been using the start of the new series as an excuse (if one is ever needed!) to get back into the kitchen and try some new recipes as well as revisit some old favourites. A few weekends ago, inspired by Biscuit Week, I tackled perhaps the most fiendish of all dunking desirables- the Viennese Whirl. A Mary Berry classic (natch), this is a recipe which I had mixed results with- not exactly one which would have me up there as star baker, nor one which would see me get the elbow from the tent. In short, this one seems like a matter of practice makes perfect: 

Viennese Whirls

For the biscuits: 250g soft unsalted butter, 50g icing sugar, 225g plain flour, 25g cornflour
For the filling:
100g unsalted butter, 200g icing sugar, 1 tsp vanilla extract, strawberry jam

1) Preheat the oven to 190 degrees.
2) Using a small circle template, line 2-3 baking sheets with grease proof paper. Draw around the circle using a pencil, and remember to turn the paper over before placing on the tray.
3) Measure the butter and icing sugar and combine in a bowl until you have a mixture which is pale and fluffy- this takes a lot of elbow grease if you're doing it by hand so I'd recommend using an electric mixer if possible. 
4) Gently sift in the cornflour and flour and combine well. 
5) Once well mixed, refrigerate the mixture for 10-15 minutes. 
6) Spoon the mixture into a piping bag with a large star nozzle attached. If you find that the mixture is too chilled, warming the piping bag between your hands should help.
7) Pipe into circles on the baking tray.
8) Place in the oven and allow to cook for 10-15 minutes, or until golden brown. 
9) Once cooked, removed from the oven and allow to cool in the baking tray before transferring to a wire rack. 
10) Mix the butter, icing sugar and vanilla extract together for the filling. Spoon the jam into a bowl and mix through to remove any lumps.
11) Spoon the buttercream and jam onto the flat side of a biscuit before adding a lid. Continue this process until you have a complete selection of sandwich biscuits. 
12) Dust with icing sugar.
13) Serve and enjoy!

I'll definitely be giving this bake another bash as I think the finished results could have been better- and it's worth bearing in mind that the temperature of the room can make the world of different to your biscuit mix too. No wonder it was a technical challenge! 

Have you tried any new bakes recently? 

(Image credit: Sarah Farrell, please do not reproduce without permission.)


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