Hands up if you’ve been glued to your sofa watching the Bake Off every Wednesday?! We’ve always loved baking and watching The Great British Bake Off so we were so happy when it returned to our Televisions two weeks ago. We love featuring recipes on our blog and GBBO is the perfect way to get inspiration for new bakes! If you watched last weeks show, you will know that it was Biscuit Week and the bakers had to make Viennese Whirls for the technical challenge. We decided to use this as inspiration for our next bake, but change it up a little bit. So here we present to you something simple but a bit different, our chocolate Viennese whirls!
For these whirls we used Mary Berry’s recipe but swapped around some ingredients. Here’s what you will need:
For the Biscuits-
250g soft unsalted butter
50g icing sugar
225g plain flour
25g cocoa powder
For the Filling-
100g unsalted butter
200g icing sugar
55g cocoa powder
1- Preheat the oven to 190C/170C Fan/Gas 5 and line a couple of baking sheets with baking paper. Draw around a 5cm/2 inch round cutter to make circles, you’ll use these as a guide of where to pipe your mixture!
2- Beat the butter and sugar together in a mixing bowl until pale and fluffy. Sift in the flour and cornflour and mix until it is a good enough consistency to pipe. It shouldn’t be too thick or too runny.
3- Spoon the mixture into a piping bag with a medium star nozzle and pipe 24 swirls onto the baking sheets, using the circles as a guide.
4- Put the trays in the frige for around 15 minutes to ensure that the swirls do not lose their shape while in the oven.
5- Place in the oven and bake for 15 minutes. Once they are cooked, cool them on the baking sheets then transfer them to a wire rack.
6- Let the biscuits cool and harden completely, then start making the chocolate buttercream by measuring the butter into a bowl. Sift over the icing sugar, then the cocoa and beat until smooth. (We’re quite experimental when it comes to baking, so we’re not sure if we used exactly 50g of cocoa. Just add it gradually until you get the taste you want, you can even add more if you want it extra chocolatey!)
7- Spoon the buttercream into a piping bag with a star nozzle and pipe the buttercream onto the flat side of 12 of the biscuits. Sandwich with the remaining 12 biscuits and then dust with icing sugar to complete your chocolate Viennese whirls!
We were so pleased with how these biscuits turned out and they seemed to go down a treat with our family! We’re so excited to watch GBBO tonight and can’t wait to see what the bakers make for bread week. Let’s hope we can bring you more GBBO inspired bakes over the next few weeks!