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!
Pin for later
- 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
- Mix the butter and icing sugar together until very soft and creamy. I used a wooden spoon.
- Fold in the blueberry powder, flour, cornflour and baking powder and mix gently.
- 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 degrees (fafor 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.
- Dust with icing sugar and serve.
Sending this over to #GBBOBloggers2016, pop over and see the other entries for Biscuit week.