Viennese Whirls

Tonight we see the arrival of episode 2 of The Great British Bake Off 2016 and for the Biscuit week the technical challenge is Viennese Whirls!

Helping you to fully understand my life you’ll need to have been introduced to my father, a wonderful man now in his 80’s, his mastery of malapropisms is second to none.  I was raised in a house that had a Michelwave, so now you know why these are known as Viennese GIRLS not Whirls!

To make my Viennese Whirls you will needViennese Whirls Recipe ingredients

  • 250g Butter, Very Soft
  • 50g Icing Sugar
  • 250g Plain Flour
  • 50g Cornflour
  • Half Teaspoon Vanilla

Step 12 mix and put in piping bag

Put the oven on at 170 Centigrade (fan). To make your life easy start with really soft butter (mine was a little too hard and I have to whip the butter and sugar to loosen it up). Blend together the butter and icing sugar.  Add in the flour and cornflour, both of these need to be sieved – the mix needs to be blended until there are no clumps of flour. It is important that you just mix until blended – do not work the flour mixture, as you’ll wake up the gluten and loose some of the ultra-short nature of these biscuits.  Pile the mixture into a piping bag with your biggest star nozzle.

Step 2Viennese Whirls pipe

Pipe swirls onto parchment paper, about 7cm wide. Helpfully, I have squished a tiny dollop of the mixture onto each corner of the baking tray and then pressed down on the baking parchment, this holds it in place as you pipe.

Step 3Viennese Whirls cool

Pop them in the oven and bake for 13 mins.  Please note I’ve just had my cooker’s heating element replaced and it is running a little hot.  The baked biscuits should be just golden, witout much colour at all.  When they come out of the oven do not touch them, as they will fall apart.  Leave them on the baking tray for 10 mins then very carefully transfer them to a wire rack to cool.

To make the filling you will needViennese Whirls Recipe filling ingredients

  • 100g Butter
  • 200g Sieved Icing Sugar
  • Half Teaspoon Vanilla
  • Raspberry Jam

Step 4assemble

Cream together the butter and sugar, this will start off with a yellow shade.  Keep going until it changes to a light creamy colour and a fluffy texture. Whip in the vanilla extract and pile the mix into a piping bag, again fitted with your biggest star nozzle. Once the biscuits are cool lay half of them (right-side down) on your worktop, spoon about half a teaspoon of jam to the centre. Then pipe a ring of the filling around the jam and then add another biscuit on top and sprinkle with a little icing sugar. You can see all stages in the one image.

Finished!

The kettle is already on, these biscuits don’t crumble – they dissipate into a very light powder texture. Mine are a little more baked than I’d like, but Mum and Dad are on their way over for Sunday tea.  I‘m guessing dad won’t struggle eating 2 or 3 of these.Viennese whirls fininshed

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6 Comments

  • Bruce 11th May 2015 at 9:13 am

    I’m not in the habit of going overboard with praise to one’s children but there can be exceptions. These ‘Girls’ were quite splendid and I did eat two just to make sure. I’m not in the habit of studying recipes but I did make an exception in this case and can only presume that that the sieving of the flours was responsible for the impeccable constituency. Girls could become a habit!

    Reply
    • Mark 11th May 2015 at 12:03 pm

      High prize indeed, I like ‘constituency’ rather than consistency! Imagine the confusion as a dyslexic child!

      Reply
  • Kathy R 13th May 2015 at 8:07 am

    Quite delicious my son. Your Nana used to make these delights but made them the size of a 10 pence piece and sandwiched them with a little dab of icing, these she called candy kisses and those she filled with butter cream she called angel’s kisses.

    Its in the genes.

    Love mum x.

    Reply
  • Dave Hetzel 31st August 2016 at 4:15 pm

    Oh Mark, you have hit it out of the ball park with this recipe. Fantastic.

    Reply
  • Bruce 31st August 2016 at 6:00 pm

    Me Boy
    I’m not at all sure about featuring in your post but I have a hearty appetite for Viennese girls and these are as they always will be light crisp and melting in the mouth. In case you think I have a fixation for Mrs Malaprop try the Rev Dr Spooner who just might have described you to all your followers as a shining wit.
    As Ever
    Dad

    Reply
  • Rev Mother 2nd September 2016 at 10:30 am

    Having sampled these delicious treats I declare them ‘highly recommded’.

    They are so beautifully short (in more than one sense of the word). Having enjoyed my first taste I returned to the tin on the following day to discover it empty of all but a few crumbs. They don’t come much shorter than that!,

    Mum xxx.

    Reply

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