At GBBO is Biscuit week. The signature challenge is to make 24 identical decorated biscuits, the technical is Viennese whirls. The showstopper was a biscuit structure. Choosing Viennese Whirls wasn’t hard. My pipping skills aren’t great and I don’t have enough experience with biscuits to make a structure.
This is my second bake. The first one was awful, the whirls didn’t hold their shape while baking, it was a mess. Well, these turned out delicious and exactly as they should have been. The biscuits are basic and the flavour is given by the raspberry curd. I bought the raspberry curd from an English Heritage gift shop and it’s delicious. I will buy jars of curd from them, as it’s so good and there are a few other interesting flavours like lemon and passion fruit.
Ingredients for 7 Viennese Whirls:
– 150g soft butter
– 150g plain flour
– 30g icing sugar and more to decorate (around 5g)
– 30g cornflour
– lots of raspberry curd (1/2 of jar I would say)
Preheat the oven at 180C or 160C fan.
In a medium bowl, put the butter, flour, sugar and cornflour. Add flavouring if you want. Mix the ingredients with the hand mixer for a couple of minutes. The mixture should be smooth, make sure all the ingredients are fully incorporated. Scrape the sides of the bowl if there is flour stuck to it.
Using a piping bag, pipe the mixture into whirls on a greaseproof paper. Bake for around 15 minutes until lightly golden.
I would suggest rotating the baking tray during baking, so the whirls are evenly baked. If you are using a fan oven this should not be an issue. When the biscuits are baked, take them out of the oven and let them cool for a few minutes. Transfer them on a cooling rack.
Put the curd into a smaller piping bag with a star nozzle. Construct the whirls, by piping raspberry curd onto one half and then before sandwich the biscuits together. Finish with a dusting of icing sugar.
They are delicious and I’m glad I made a second batch. I can’t wait to bake biscuits again with other flavours.
Wish I could reach in and grab one to try! They look bakery perfect!
They look really good I could just eat one now with the cup of tea I’m drinking. Like the sound of the raspberry curd I shall have to try that. but I do rather like butter cream too – Ill jst have to make two batches:)
These look super cute! I’ve never tried a biscuit with cornflour before, but I’m sure it’s amazing 🙂
oh my lord Anca these look just delightful! like a viennese whirl should look, i bet they were so melt in the mouth too. i love the sound of a raspberry curd too – yum!
i cannot wait to make more too, but the time with the correct piping nozzle x
Absolutely wonderful looking biscuits! And the raspberry curd filling sound great, I love any kind of curd, from lemon to blueberry to elderflowers…
These looks wonderful! I love the idea of using a curd to sandwich them together.
Ooh these look stunning! And I bet the raspberry curd was delicious in them. I’d like to try a passionfruit Viennese whirl x
These look amazing Anca, so buttery and melt in the mouth. I really like the sound of that raspberry curd too, it bring a great spash of colour.
Angela x
such cute looking viennese whirls. You’ve got some great photos of them too! #gbbobloggers2016
They look perfect! The raspberry curd sounds amazing too.
They look wonderful and I like the idea of using raspberry curd instead of strawberry jam 🙂
They have such great shape and structure Anca, I love them! Raspberry curd looks lovely too, I used Blackcurrant in mine
Ah it’s so interesting seeing everyone’s Viennese whirls and the different recipes and results they got. Yours looks fab and raspberry curd sounds like a great filling. It’s very easy to make your own curd and generally so much nicer.
I liked the curd from English Heritage, it was really good.
Yours look perfect! x
Those look delicious! I’ve never even thought of putting curd in my biscuits, but this looks sooo good!