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!
- 250g Butter, Very Soft
- 50g Icing Sugar
- 250g Plain Flour
- 50g Cornflour
- Half Teaspoon Vanilla
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.
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.
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.
- 100g Butter
- 200g Sieved Icing Sugar
- Half Teaspoon Vanilla
- Raspberry Jam
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.
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.