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.
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!
- 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.