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.

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. But they were so pretty before baking!

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!

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Recipe

Blueberry Viennese Whirls with Blackcurrant Curd

By Lucy Allen | BakingQueen74

Buttery Viennese whirl biscuits filled with blackcurrant curd

5 from 3 votes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Refrigerating Time:: 15 minutes minutes

Total Time: 40 minutes minutes

Servings: 10

Course: Baking

Cuisine: British

Calories: 241kcal

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Ingredients

• 200 g (¾ cups + 2 tbsp) butter very soft
• 60 g (¼ cups + 3 tbsp) icing sugar
• 25 g (5 tsp) freeze-dried blueberry powder
• 150 g (¾ cups + 3 tbsp) plain flour (all-purpose flour)
• 25 g (5 tsp) cornflour
• 1 tsp baking powder
• Blackcurrant curd to fill
• Icing sugar to dust

Equipment

weighing scales

mixing bowl

spatula

Instructions

 

• Mix the butter and icing sugar together until very soft and creamy. I used a wooden spoon.
  200 g butter, 60 g icing sugar
• Fold in the blueberry powder, flour, cornflour and baking powder and mix gently.
  25 g freeze-dried blueberry powder, 150 g plain flour (all-purpose flour), 25 g cornflour, 1 tsp baking powder
• Put the mix in a piping bag with a star nozzle and pipe swirls onto a lined baking tray.
• Chill the tray for 15 minutes before baking.
• Bake at 170℃ / 340℉ for 13-15 minutes until lightly golden.
• Allow to cool on the tray for five minutes before moving the whirls.
• Pipe blackcurrant curd on one upturned biscuit then sandwich with another biscuit.
  Blackcurrant curd
• Dust with icing sugar and serve.
  Icing sugar

Have you made this recipe?Please leave a star rating and comment below to let me know how you got on!

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