Blueberry Viennese Whirls with Blackcurrant Curd

Blueberry Viennese Whirls with Blackcurrant Curd

So this week on Great British Bake Off was Biscuit Week. Decorated biscuits and a gingerbread story weren’t for me, so that left Viennese whirls! My previous try at Viennese whirls was a festive one, so I thought a flavoured Viennese whirl would be something fun to try.

Blueberry Viennese Whirls with Blackcurrant Curd

I decided to make mine a bit different by incorporating fruit. Fresh fruit wouldn’t work here so I made blueberry Viennese whirls using freeze-dried blueberry power I had in my baking cupboard. It gave the mixture a lovely pink hue! Sadly this didn’t come through after baking when they just looked brown.

Blueberry Viennese Whirls with Blackcurrant Curd

I also suffered from what happened to some of the GBBO bakers this week, the Viennese whirls didn’t keep their shape too well, and spread in the oven, even though I chilled them before baking. They tasted good though, had the lovely short melting texture they’re supposed to have, and the pattern was still visible on top so I wasn’t too disappointed. The kids ate them in about five seconds flat still so there were no complaints here!

Blueberry Viennese Whirls with Blackcurrant Curd

Blueberry Viennese Whirls with Blackcurrant Curd
Ingredients
  • 200 g butter very soft
  • 60 g icing sugar
  • 25 g freeze-dried blueberry powder
  • 150 g plain flour
  • 25 g cornflour
  • 1 tsp baking powder
  • Blackcurrant curd to fill
  • Icing sugar to dust
Instructions
  1. Mix the butter and icing sugar together until very soft and creamy. I used a wooden spoon.
  2. Fold in the blueberry powder, flour, cornflour and baking powder and mix gently.
  3. Put the mix in a piping bag with a star nozzle and pipe swirls onto a lined baking tray.
  4. Chill the tray for 15 minutes before baking.
  5. Bake at 170 degrees (fafor 13-15 minutes until lightly golden.
  6. Allow to cool on the tray for five minutes before moving the whirls.
  7. Pipe blackcurrant curd on one upturned biscuit then sandwich with another biscuit.
  8. Dust with icing sugar and serve.

Blueberry Viennese Whirls with Blackcurrant Curd

Sending this over to #GBBOBloggers2016, pop over and see the other entries for Biscuit week.

Mummy Mishaps
CookBlogShare
Linking up with Treat Petite with The Baking Explorer (hosting this month) and Cakeyboi
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36 Comments on "Blueberry Viennese Whirls with Blackcurrant Curd"

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Mandy Mazliah
Guest

These sound delicious and I love how you’ve incorporated fruit into the biscuits. My kids loved the whirls I made too, they seem to be universally popular!

Rebecca Beesley (The Beesley Buzz)
Guest

blackcurrent curd!!! Yummy – my mouth is watering at the thought. Such a great flavour combo. #GBBObloggers2016

jennypaulin
Guest

adding freeze dried blueberries is a lovely idea Lucy, although such a shame that the colour did not show through once baked. Purple viennese whiles would have looked amazing. Still, they still look delicious and i love the fact you used the blackcurrant curd – delicious.
thank you for linking up x x #GBBOBloggers2016

Hazel
Guest

ooooohhhh blueberry everything is my favourite!! They look so good.. and blackberry curd!! YES PLEASE!! yum xxx

Angela / Only Crumbs Remain
Guest

What a great idea to include a blueberry powder in your mixture, and a massive shame the colour didn’t carry through once baked as they looked amazing before they disappeared into the oven. They sound absolutely delicious Lucy,
Angela x

shelllouise
Guest

The trouble with whirls is that they’re so moorish, it’s hard to stop eating them when they’ve been baked, no matter how they look! Ours didn’t hold the shape either!

choclette
Guest

Snap Lucy. I made a supreme effort today to join in with GBBO and made some Viennese whirls – I hate piping with a vengeance. I filled mine with blackcurrent jam, though rather wishing I’d got some of your amazing blackcurrant curd.

nadiashealthykitchen
Guest

Oh they look lovely! I like the idea of adding blueberry powder do the dough. I really need to make some Viennese whirls. Been craving them so badly since watching the bake off!

ginaferrari
Guest

They sound delicious. I never even knew you could get blueberry powder!

Jemma @ Celery and Cupcakes
Guest

Such a lovely idea. I love the sound of blueberries in the biscuits.

Sylvia @ Happiness is homemade
Guest

What a beautiful whirls! I love blueberries so can only imagine how super delicious they are 🙂

Kate - gluten free alchemist
Guest

I am a HUGE fan of freeze dried fruit powders. I use them in lots of bakes. LOVE that you have added to a Viennese Whirl!
VW’s seem to be the order of the week!!!! I just posted my gluten free version over on the blog too! Xxx

hijackedbytwins
Guest

Ooooh blackcurrant curd!!! I love the flavour combination they sound so good! x #GBBOBloggers2016

Jacqui
Guest

I do like the idea of the different flavours. Blackcurrant curd sounds delicious. These must have tasted great as they disappeared so quickly. 🙂

Becca @ Amuse Your Bouche
Guest

Ooh I need to keep an eye out for that blueberry powder! These look gorgeous, I love the colour!

gingeybiteseats
Guest

The pink did look delicious before they ere cooked but I bet they were still super tasty and your kids are definitely a great judge of that!

Eb Gargano
Guest

Isn’t it so annoying when something goes into the oven looking so pretty and comes out not looking quite so pretty – it has happened to me on numerous occasions – usually when I am supposed to be photographing it for my blog!! Having said that, these still look far from ugly and I bet they tasted fab, which is, after all, the most important thing!! Thanks for linking up to #CookBlogShare 🙂 Eb x

knattster
Guest

Yummy, so seasonal, they look delicious

Monika
Guest

These fruity little whirls look adorable and must be so delicious!

Kat
Guest

Such a fab idea to add the freeze dried blueberry powder! They look brill! Thanks for linking up to #TreatPetite

Stacey Guilliatt (Nobody Said It Was Easy)
Guest

Ooh I love the idea of the blueberry powder for flavour! The jam filling sounds delicious too 🙂

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