{"id":3146,"date":"2016-10-09T21:10:04","date_gmt":"2016-10-09T21:10:04","guid":{"rendered":"http:\/\/loveeatsleepfood.com\/?p=3146"},"modified":"2016-12-12T22:48:25","modified_gmt":"2016-12-12T22:48:25","slug":"mary-berry-viennese-whirls","status":"publish","type":"post","link":"https:\/\/loveeatsleepfood.com\/?p=3146","title":{"rendered":"Mary Berry Viennese whirls"},"content":{"rendered":"

I have been meaning to make these bad boys for a while now since they made their appearance on GBBO as one of the technical tasks. I didn’t bother making my own jam, can’t be bothered with that and I have too many jams to use up at home.<\/p>\n

Whilst making the biscuit dough was pretty straight forward (please bear in mind to avoid loss of arms by using an electric mixer!). I did find pipping these little monsters was so so difficult. I mean really difficult, I remember everyone struggled on the program but I didn’t realise it was that hard. I managed to some how pull through and pipe all the biscuits, in the end I wouldn’t say my whirls would get a very good score, being the very big critic of my own food I would say  in Paul and Mary’s words…’although the biscuits taste nice, I notice there isn’t much definition in your whirls’. So yeh they do taste nice and are ‘short’ but definition is so not there! <\/p>\n

I’m in two minds if I would make these again, my parents loved them but it’s just the piping but I just don’t want to feel like I’ve been defeated over some whirls…maybe I should make them again (just for my parents).<\/p>\n

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Mary Berry Viennese whirls<\/div>\t
2016-10-11 23:59:39<\/div>\t
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Print<\/div>\t<\/div>\t
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For the biscuits<\/div>\t\t\t
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  1. 250g - very soft unsalted butter<\/li>\t\t\t\t
  2. 50g - icing sugar<\/li>\t\t\t\t
  3. 225g\/ - plain flour<\/li>\t\t\t\t
  4. 25g - cornflour<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    For the filling<\/div>\t\t\t
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    1. 100g - unsalted butter, softened<\/li>\t\t\t\t
    2. 200g - icing sugar, plus extra for dusting<\/li>\t\t\t\t
    3. 1\/2 tsp - vanilla extract<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      For the biscuits<\/div>\t\t\t
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      1. 1. Line 3 baking sheets with non-stick baking parchment. Using a 5cm\/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.<\/li>\t\t\t\t
      2. 2. In a stand mixer add the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed.<\/li>\t\t\t\t
      3. 3. Place the mixture in a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets.<\/li>\t\t\t\t
      4. 4. Leave the trays in the fridge for 30mins-1hr*<\/li>\t\t\t\t
      5. 5. Preheat the oven to 190\u00b0C and bake in the centre of the oven for 13\u201415 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Buttercream<\/div>\t\t\t
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        1. 1. add the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with until very light and smooth. Spoon into a piping bag fitted with a large star nozzle.<\/li>\t\t\t\t
        2. 2. Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Notes<\/div>\t\t\t
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          1. *I did this but it's not in the recipe.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
            https:\/\/loveeatsleepfood.com\/<\/div>\t
            Wordpress Recipe Plugin<\/a> by Recipe Card<\/a><\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

            I have been meaning to make these bad boys for a while now since they made their appearance on GBBO as one of the technical tasks. I didn’t bother making my own jam, can’t be bothered with that and I have too many jams to use up at home. Whilst making the biscuit dough was pretty straight forward…<\/p>\n","protected":false},"author":1,"featured_media":3224,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[13,18],"tags":[],"class_list":["post-3146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2","category-sweet-bakes"],"_links":{"self":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/3146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3146"}],"version-history":[{"count":5,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/3146\/revisions"}],"predecessor-version":[{"id":3226,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/3146\/revisions\/3226"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/media\/3224"}],"wp:attachment":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}