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
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
Instructions
- Mix the butter and icing sugar together until very soft and creamy. I used a wooden spoon.200 g / ¾ cups + 2 tbsp butter, 60 g / ¼ cups + 3 tbsp icing sugar
- Fold in the blueberry powder, flour, cornflour and baking powder and mix gently.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
- 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
Sending this over to #GBBOBloggers2016, pop over and see the other entries for Biscuit week.
Kat says
Such a fab idea to add the freeze dried blueberry powder! They look brill! Thanks for linking up to #TreatPetite
Monika says
These fruity little whirls look adorable and must be so delicious!
bakingqueen74 says
They really were Monika, thanks for visiting
knattster says
Yummy, so seasonal, they look delicious
bakingqueen74 says
Thanks Tracy 🙂
Eb Gargano says
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
bakingqueen74 says
Thanks Eb! They were kind of purple after baking which was quite cool
gingeybiteseats says
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!
bakingqueen74 says
cheers Alex, I did love the pink
Becca @ Amuse Your Bouche says
Ooh I need to keep an eye out for that blueberry powder! These look gorgeous, I love the colour!
bakingqueen74 says
thanks Becca, they were kind of purple after baking which was cool
Jacqui says
I do like the idea of the different flavours. Blackcurrant curd sounds delicious. These must have tasted great as they disappeared so quickly. 🙂
bakingqueen74 says
I have found a new addiction, it is very dangerous!
hijackedbytwins says
Ooooh blackcurrant curd!!! I love the flavour combination they sound so good! x #GBBOBloggers2016
bakingqueen74 says
thanks Kirsty! x
Kate - gluten free alchemist says
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
bakingqueen74 says
coming over to see your gluten-free ones! the powders are so good aren’t they. can’t imagine why so many Viennese whirls about, is there a show on or something? 😀
Sylvia @ Happiness is homemade says
What a beautiful whirls! I love blueberries so can only imagine how super delicious they are 🙂
bakingqueen74 says
thank you Sylvia 🙂
Jemma @ Celery and Cupcakes says
Such a lovely idea. I love the sound of blueberries in the biscuits.
bakingqueen74 says
thanks Jemma, I must try other flavours now, they are addictive
ginaferrari says
They sound delicious. I never even knew you could get blueberry powder!
bakingqueen74 says
Thanks Gina, its a bit like the freeze-dried berries you can get for baking I guess
nadiashealthykitchen says
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!
bakingqueen74 says
Thanks Nadia, I think I might make another batch very soon! Plain ones next time
choclette says
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.
bakingqueen74 says
Your piping looked great Choclette! I hate the mess it causes the most 😉
shelllouise says
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!
Angela / Only Crumbs Remain says
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
Hazel says
ooooohhhh blueberry everything is my favourite!! They look so good.. and blackberry curd!! YES PLEASE!! yum xxx
jennypaulin says
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
Rebecca Beesley (The Beesley Buzz) says
blackcurrent curd!!! Yummy – my mouth is watering at the thought. Such a great flavour combo. #GBBObloggers2016
Mandy Mazliah says
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!
bakingqueen74 says
Thanks Mandy! I think they’d be popular all round generally, they’re just such a tasty biscuit aren’t they