Lemon & Raspberry Vienesse Whirls | #GBBOBLOGGERS2016 Week 2
Week two of The Great British Bake Off was biscuits week! I love making biscuits but I tend to stick to cookies or maybe some short bread or gingerbread if I’m feeling really adventurous. But that’s about as far as it goes. I have never made Vienesse Whirls but I figured now was as good a time as any to give them a go, right?I decided I’d like to give my whirls a slight flavour twist so after lots of research both online and in my favourite baking recipe books, I finally settled on lemon and raspberry Vienesse Whirls. One of my all time faaaavourite flavour combinations. Although, I’d definitely like to give some chocolate ones a go in the future too!
So of course there was a few disasters in the kitchen. Firstly a whole box of icing sugar fell from a cupboard and knocked a glass of milk over which managed to go absolutely everywhere, including all over my camera!! Cue frantic panicking from me and some crying from Bella as Mama miiiight have shouted a swear word very loudly which seemed to upset Bella ALOT. Not my finest parenting moment.
Secondly the recipe I used for buttercream curdled and pretty much resembled vomit! Seriously gross. So it ended up in the bin and I re made it using my usual frosting recipe instead. And lastly when assembling my whirls the frosting was clearly too warm which resulted in it not holding the piping I had so carefully piped and it then resulted in the Vienesse whirls sliding around all over the place. Eeeek. Next time I will definitely pop the frosting in the fridge for a bit before piping it!
Apart from all of the above, I was actually pretty pleased with my Vienesse Whirls and most importantly they tasted absolutely DELICIOUS. Which of course is what matters most!
- 200g unsalted butter, at room temperature
- 50g icing sugar
- 200g plain flour
- 40g cornflour
- Finely grated zest 1 lemon
- ½ tsp vanilla paste
- 3 tbsp whole milk
For the filling
- 80g unsalted butter, softened
- 250g icing sugar
- Finely grated zest of 1 lemon
- 25ml of milk
- 100g raspberry jam
- Icing sugar to dust
- Pre heat your oven to 170 degrees/ gas 5. Line 2 large baking sheets with baking parchment. Using a freestanding electric mixer (I used my Kenwood K mix but an electric hand mixer would be ample), beat the butter, icing sugar, plain flour, cornflour, lemon zest, vanilla paste and milk until smooth and creamy with a soft, pipeable consistency. If your mixture is a little thick, add a splash more milk to help loosen it slightly.
- Spoon your mixture into a piping bag (I use disposable ones normally) fitted with a large star nozzle, then pipe 12 circular swirls, roughly about 5cm in diameter, onto the lined sheets, leaving an even gap between each biscuit. To pipe, start at the outside and pipe a smooth spiral inside, finishing with a gentle squeeze to fill the centre and a small lift to finish the biscuit. Chill for 15 minutes in the fridge.
- Bake your whirls in the pre heated oven for 16-20 minutes until pale golden. Remove from the oven and leave on the sheets for 5 minutes before carefully transferring the whirls to a cooling rack to finish cooling.
- While the whirls cool, you can make the filling. Using an electric mixer, beat the butter, icing sugar, milk and lemon zest together to form a smooth, creamy icing. Transfer to a clean piping bag. Chill the filling in the fridge until needed.
- When the biscuits have completely cooled, carefully pipe a little icing on the flat side of 12 of the biscuits. Spoon a little jam on top, then top with another biscuit. Dust a little sieved icing sugar over your biscuits and enjoy immediately with a cup of tea!