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Wednesday, 20 September 2017

Great Foster Bake Off - Week 2 - Biscuit Week

Who doesn't love a good biscuit, am I right?

The only type of biscuit I've made previously is a cookie, and I'm not sure if that's in it's own category or if it falls under 'biscuit' or not. Cookies are easy peasy and myself and the kids have made various cookies together already and so we wanted to try out something new and flex our biscuit making (and eating) skills this week.

We decided to try Viennese Whirls. One of the bakers actually made Viennese Whirls on the show, and they looked delicious. I had a quick google and once I saw how few ingredients were needed, I was sold.







I took the recipe we used from BBC Good Food which is the bible of cooking recipes in my eyes. The only change I made was using homemade Apricot Jam as the filling rather than the suggested strawberry or raspberry.



They turned our absolutely delicious and the kids scoffed them up in 10 minutes flat (with some help from Nanny and Grandad, of course).






I urge you to try this recipe with your little ones. There's so much for them to get involved with such as the mixing, piping and filling. It's a lovely involved recipe which is fantastic for little helpers!

Here's the recipe if you'd like to give it a go!

Viennese Whirls

Prep: 45 Mins
Cook: 12 mins
Makes 10
Easy

Ingredients:

For the biscuits:
200g slightly salted butter, softened
50g icing sugar
2 tsp vanilla extract
200g plain flour
2 tsp cornflour
½ tsp baking powder

For the filling
100g butter, softened
170g icing sugar
1 tsp vanilla extract
50g raspberry jam or strawberry jam

Method:

1. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.

2. Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.

3. Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.

4. Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.

5. While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.

6. Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

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