Bake with The Great British Bake Off

Sep
14
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the_great_british_bake_off_titleSeries 7 of the BBC 1’s popular The Great British Bake Off is in full swing – and most of the country is hooked! Since the current series started 3 weeks ago, 3 contestants have already been eliminated, leaving 9 to battle on. This week is Batter Week, so don’t forget to join the 10 million or so viewers who will be glued to their TV sets on Wednesday, 8-9 pm.

To get you in the mood, here is one of Mary Berry’s biscuit recipes from earlier on in the show – why not try and be a master baker in your own kitchen and nibble the sweet results in front of the TV?

Mary’s Viennese Whirls

Ingredients:

For the raspberry jam: 250g preserving sugar, 200g raspberries
For the biscuits: 250g soft unsalted butter, 50g icing sugar, 225g plain flour, 25g cornflour
For the filling: 100g softened unsalted butter, 200g icing sugar plus extra for dusting, ½ tsp vanilla extract

Viennese WhirlsMethod:

To make the jam, place raspberries in a small, deep sided saucepan and use a potato masher to crush them. Add the sugar and bring to the boil over a low heat. Boil vigorously for 4 minutes once the sugar has melted, then remove from heat and pour into a shallow container to cool and set.

Preheat the oven to 190C (170C for fan assisted ovens) or Gas Mark 5 and line 3 baking sheets with non-stick parchment. Draw 8 circles (each 5cm wide) on each sheet of parchment, then turn them over so the pencil marks are on the bottom side.

Beat butter and icing sugar until creamy, then sift in the flours and beat well. Spoon the mixture into a piping bag with a medium star nozzle, then pipe 24 swirled rounds onto the baking sheets inside the circles.

Bake for 13-15 minutes in the centre of the oven until pale golden brown. Remove the whirls and leave to cool for 5 minutes before transferring to a wire rack to cool down completely.

For the buttercream filling, mix butter and sifted icing sugar, add the vanilla extract and whisk until light and smooth. Spoon into a piping bag with a large star nozzle.

Finally, to assemble the Viennese Whirls, spoon a bit of jam on the flat side of 12 biscuits, pipe buttercream over the top and sandwich with the other 12 biscuits. Dust with icing sugar and serve.

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