Sunday Bake: Viennese Whirls

To me, the weekends are all about baking. Put simply, I enjoy following a recipe knowing that there will be a tasty treat at the end of it. (And the opportunity to lick the bowl!) Baking is my way to relax - unless I'm challenging myself in the kitchen and then I usually end up a hot mess covered in flour. Not a good look.

Baking is definitely something that runs in my family though, with my sister having a strong passion for it too. We spend many a day dreaming of the bakery we will someday own! She recently begun her own baking blog and if your a fan of the Great British Bake Off, you'll enjoy her weekly 'Bake Along' feature. You can check it out here. :)

Back to the post at hand, I thought I'd share with you one of the best biscuits ever! The Viennese Whirl :) I absolutely love these, so I thought I'd give making them a go! The recipe is from the Hairy Bikers 'Big book of Baking'. with a few slight alterations.

Ingredients:

Biscuits: 250g very soft butter * 50g icing sugar * 250g plain flour * 50g cornlflour * 1/2tsp vanilla extract * 1.5tbs milk
Filling: 100g very soft butter * 200g icing sugar * 1/2tsp vanilla extract * As much raspberry jam as you can handle!

Method:

Preheat your oven to 190C/Fan 170C/Gas 5. Line a few baking sheets with parchment, and draw 16 rings about 6cm in diameter (a bit smaller than a digestive :)!).

If you have a food processor, you can blitz the butter, icing sugar, flour, cornflour and vanilla extract until smooth. If not, you'll need to use a bit of man power and beat it all by hand or with an electric hand-whisk. I added milk to the ingredients, as I found it created a smoother mixture to work with and resulted in a crumblier biscuit. Don't saturate the mixture at once though, put the milk in slowly while mixing for the best result.

Then you'll need to spoon the mixture into a piping bag fitted with a large star nozzle, before piping circles (where you previously marked) onto the baking paper. Top tip time! To keep the baking paper from moving, pipe a small amount of the mixture between the baking tray and paper to act as a glue. You'll then need to pop the biscuits in the oven for 12-15 minutes until they are pale golden brown and firm.

While the biscuits are cooling you can begin to make the filling. Put the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or a hand-held whisk until very light and smooth. In a separate bowl, pour in as much jam as you want and stir to make a smooth consistency.

Once the biscuits are completely cool, spoon the jam onto the flat side of half the biscuits, and spread the cream onto the flat side of the remaining biscuits. Then sandwich them together, and voila! Sprinkle them with icing sugar if you want to be extra fancy, and then consume with a cup of tea. Try not to eat them all at once, no matter how tempting it is!

I hope you have a tasty Sunday Bake soon!

Aimée
Xxxx

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