Скачать или смотреть Great British Bake Off: 2024 Bake Along | Biscuit Week | Viennese Whirls

This week for the 2024 Great British Bake Off was biscuit week! The signature bake: Viennese Whirls. I had never made these before but like last week's bake, very much enjoyed the process. Follow along to see how it went!

Check out Cake Week if you missed it:    • Great British Bake Off: 2024 Bake Along | ...  

Here's the recipe:

Ingredients
The Jam:
200g Raspberries
250g Sugar
1/2 a Lemon, juiced

The Biscuits:
250g Unsalted butter, room temperature
50g Powdered sugar
225g AP flour
25g Corn starch
Healthy pinch of salt

The Buttercream:
100g Unsalted butter, softened
200g Powdered sugar
½ tsp Vanilla

Instructions
Make the Jam:
Wash the raspberries and then place in a large deep-sided saucepan. Crush them with a masher and then add the sugar and lemon, bringing to a boil over a medium heat.
Boil for 4 minutes or until the mixture reaches about 220°F.
Remove from the heat and carefully pour into a shallow container. Let cool and then place in the fridge to set.

Make the Biscuits:
Pre-heat the oven to 375°F and line three baking sheets with parchment paper or non-stick baking mats.
Sieve the flour, corn starch, and salt into a medium bowl. Whisk to combine and set aside.
Add the butter and powdered sugar to the bowl of a stand mixer and beat well until pale and fluffy. - - Add the dry ingredients, mixing until combined.
Transfer the mixture into a piping bag fitted with a large star trip. Pipe 24-32 swirled rounds onto the baking sheet, making sure there is room in between each whirl.
Place in the freezer to freeze for 10-15 minutes.
Remove from the freezer and bake for 13–15 minutes, until pale golden-brown.
Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Make the Buttercream:
Add the butter, powdered sugar, and vanilla to medium bowl. Beat with an electric mixer until very light and smooth.
Transfer to a piping bag fitted with a medium star tip.

Build the Viennese Whirls:
Organize the cooled biscuits so that you have pairs of relatively similar sizes and flip so that the flat side is face up.
Pipe a circle of buttercream around the edge of one of the biscuits and then spoon jam into the center. Gently sandwich the two biscuits together.
Store in an air tight container in the fridge for up to 1 week. Let come to room temperature (~30 mins) before serving.

Enjoy!

Want to see what else I'm baking and eating? Check out: https://www.whatsjueating.com/
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