GF Bake Off: Viennese Whirls

So I only went and won last week’s Gluten Free Magic Bake Off with Delicious Alchemy didn’t I?! So surprised, but very happy to have been picked to receive a gluten free hamper of products – Thank you D.A! Take a look here for the Blueberry and Raspberry Drizzle Cake recipe and send me some photos on twitter (@thegfredhead) if you have a go at baking one!

This week on GBBO, contestants were tasked with ‘biscuit week’ – now, I LOVE a biscuit! I was an avid digestive fan prior to diagnosis and have really missed them (I’m not able to have the gluten free digestives either due to the oats) so hunting for a good biscuit replacement has been high on the agenda on most shopping trips!

This week’s Viennese Whirls are the ultimate sweet treat – A biscuit with butter cream icing and home made jam?! What more could you want!

Ingredients

  • 220g gluten free plain flour
  • 220g butter/margarine (I used the soft Stork in a tub)
  • 60g icing sugar
  • Half tsp gluten free baking powder (Dr Oetker)
  • Half tsp xanthum gum
  • Vanilla paste/essence
  • Icing – 200g icing sugar, 100g butter

Method

  1. Pre-heat the oven to 180 degrees
  2. Line a baking tray with a baking sheet or greaseproof paper and mark out your circles so that all the biscuits are the same size. Prepare your piping bag with a star nozzle
  3. In a bowl, cream together the butter and icing sugar until light and fluffy
  4. Add in the flour, baking powder, xanthum gum and a few drops of vanilla and combine well
  5. Fill the piping bag with the mixture ready to make your swirls. If you haven’t got a piping bag, a spoon works fine but you will have less of a ‘ripple’ swirl pattern.
  6. Pipe the mixture onto the greaseproof – for each biscuit I did the swirl from the outside in. Like me, you may have to have a bit of a practice before perfecting your swirl!
  7. Bake in the oven for approx. 15 minutes. Make sure to keep a close eye on them as they can go from undercooked, to crunchy very quickly!
  8. Once cooked, leave on a cooling rack whilst you prepare the icing.
  9. Cream the icing and butter together to make some buttercream icing
  10. On half of the biscuits, spoon on the butter cream, and on the other half, spoon on the jam
  11. Sandwich both halves together and sprinkle some icing sugar on top for decoration

 

 

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