Viennese Whirls – Week 2 #GBBOBloggers2016
Kaycee was quite excited about making Viennese Whirls this week. I think we both thought they were going to be quite easy but it turns out, we were wrong!
We decided to make ginger cream whirls. Ant loves all things ginger but doesn’t really like Viennese whirls. We were trying to convert him to the wonderful yumminess of the whirl! It didn’t happen but don’t tell Kaycee!
They’ve been one of my favourite biscuits for years. I could never understand how anyone wouldn’t love them as much as I do!
Ginger cream Viennese whirls
Our first batch was made using a recipe we found on another blog. I have no idea why I didn’t just use Mary Berry’s recipe and adapt it for ginger. The whirls didn’t keep their shape and even though we baked them for the shortest time suggested, they were over-baked. (The worst ones are on the bottom!)
They did taste absolutely delicious, even though I do say so myself!
I had to help Kaycee with the piping because she found it too hard to squeeze.
Our next batch went a bit better. I used Mary Berry’s recipe and put them in the fridge for about an hour (I forgot all about them if I’m honest!) to chill.
They still lost a bit of their shape but they looked nicer and weren’t over-baked 🙂 We filled the second batch with jam and cream.
I haven’t actually tried one yet because I’m getting weighed on Wednesday. I’ve not had a good week as it is; I don’t want to do more damage! If I have one, I won’t be able to stop. I have put a couple to the side for a Wednesday treat, though!
This is Mary Berry’s whirl recipe and I’ve added the steps and ingredients we used to turn them into ginger cream whirls 🙂
Ingredients for the biscuits
- 250g very soft butter
- 50g icing sugar
- 225g plain flour
- 25g cornflour
- 1 tsp ground ginger
For the buttercream
- 100g soft butter
- 200g icing sugar
- half a teaspoon vanilla extract
- 2 chunks of stem ginger, chopped finely
- 2 tsp stem ginger syrup
- For the biscuits – Pre-heat the oven to 190C/170C Fan/Gas 5.
Line 3 baking sheets with non-stick baking parchment and draw 8 circles on each sheet using a 5cm cookie cutter. Make sure they’re evenly spaced.
- Beat the butter and icing sugar together in a bowl until light and fluffy. Sift in the plain flour and the cornflour and beat until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle and pipe the whirls onto the baking parchment, using the circles as a guide.
- Put in the fridge for a minimum of 15 minutes. This helps the whirls keep their shape.
- Bake for 13-15 minutes, until the edges are just turning golden brown.
- Cool on the baking trays for 5 minutes before moving to a cooling rack and cooling completely.
- For the buttercream – Beat together the butter, sugar, and vanilla extract. When mixed, add the chopped stem ginger and the syrup. Mix well.
- When the biscuits have cooled, pipe the buttercream onto half of them and top with another biscuit.
We’re taking part with Jenny from Mummy Mishaps and her Great Bloggers Bake Off 2016