GBBO Biscuit week!

Ever since Wednesday’s show I have been dreaming about Viennese Whirls, with yesterday’s miserable weather I decided it was the perfect day for baking and so I embarked on this weeks Bake Off challenge…. The results were super tasty, melt in the mouth delicious whirls.


I used Mary’s recipe for these, I must say from all the many bakers and recipes that are available on the net I have always found Mary’s to be the best and most accurate to follow. If you’d like to make these scrummy treats for yourself I will share the recipe below, Mary makes her own jam and it is usually raspberry but I had strawberry jam left over and used that instead in mine.

You will need :

  • 250g soft unsalted butter
  • 50g icing sugar
  • 225g sifted plain flour
  • 25g cornflour
  • raspberry jam
  • 100g soft unsalted butter
  • 200g sifted icing sugar
  • 1/2 tsp vanilla extract

Preheat your oven to 190c or 170c for a fan assisted. Line two baking sheets with baking paper and use a 2in cutter to draw 12 circles on each sheet – turn the papers over so the pen is on the underside.

Beat the butter and icing sugar until pale and fluffy, add the flour and cornflour and continue to beat until well combined. Put the mixture into a piping bag with an open star nozzle fitted (I use the Wilton 1M) and pipe 24 swirls onto the baking sheets using your drawn circles as guides. Bake for 15 mins or until pale golden, once cooked transfer to a wire cooling rack.

To make the buttercream beat the butter and icing sugar together with the vanilla essence and continue to beat until very pale and fluffy. Spoon into a piping bag fitted with a small star nozzle.

Once the biscuits are cold turn 12 over so the flat side is exposed and cover these with jam, then pipe a swirl of buttercream on top of the jam and finally put the remaining 12 biscuits on top. Sprinkle with icing sugar and they are ready to go!

I have stored mine in a airtight Tupperware box in a cool room but not the fridge and they seem happy with that!

Happy Baking xx

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