Day 71 - March 12th

This afternoon I felt like baking so decided to try something I'd not made before - Viennese Whirls. I used a recipe from Mary Berry and they turned out really well and tasted just like they should have. I'll certainly be making them again.

INGREDIENTS

For the biscuits:

250g very soft unsalted butter

50g icing sugar

225g plain flour

25g cornflour


For the filling:

100g unsalted butter, softened

200g icing sugar, plus extra for dusting

½ tsp vanilla extract

METHOD

Step 1
For the biscuits, pre-heat the oven to 190°C/170°C fan/375°F/Gas 5. Line 3 baking sheets with non-stick baking parchment and, using a 4cm round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.

Step 2
Measure the butter and icing sugar into a bowl and beat well until pale and fluffy. Sieve in the flour and cornflour and beat well, until thoroughly mixed.

Step 3
Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes) inside the circles on the baking sheets.

Step 4
Bake in the centre of the oven for 13–15 minutes, until a pale golden-brown colour. Cool on the baking tray for 5 minutes then transfer to a cooling rack to cool and harden.

Step 5
For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle.

Step 6
Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to decorate.