Chocolate & Black Cherry Viennese Whirls #GBBOBloggers2016 Week 2:Biscuits
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Cook time: 
Total time: 
Serves: 12
 
My take on Mary Berry's Viennese Whirls
Ingredients
  • *The Jam*
  • 200g black cherries, stalks and stones removed (very messy!)
  • 250g of jam sugar
  • *The Biscuits*
  • 250g unsalted butter
  • 50g icing sugar, sifted
  • 175g plain flour, sifted
  • 50g cocoa powder, sifted
  • 25g cornflour, sifted
  • *The Buttercream*
  • 200g icing sugar
  • 100g butter
  • ¼ tsp vanilla extract
  • extra icing sugar for dusting
Instructions
  1. *To make the cherry jam*
  2. place the cherries in a pan and mash with a potato masher
  3. add the sugar and place the pan on a high heat and stir until the sugar has melted
  4. bring to the boil and then allow to boil for 4 minutes
  5. pour into a heatproof dish, allow to cool and then cover and chill until set
  6. *To make the chocolate biscuits*
  7. Pre heat the oven to 190oC / 170oC (fan)
  8. Cover 3 baking trays (or 2 large ones) with baking parchment and using a 4cm round cutter, draw 24 circles spaced well part across all of the sheets of paper. Then turn the paper over and use this side to place on the baking trays and to fill with biscuit mixture in a bit
  9. Place the butter and icing sugar in a large bowl ( i used my Kenwood mixer) and beat well until place, light and fluffy
  10. Sift in the flour, cocoa powder and cornflour a little at a time (I did it in 3 lots) into the butter and sugar and beat well until well combined and a smooth mixture is made which can be piped
  11. Pour the mixture into a large piping bag with a medium sized star nozzle attached
  12. Carefully pipe whirls onto each circle that you traced
  13. Place into the oven and bake for 11-15 minutes. Mary says 13-15 but my biscuits ended up being thinner so 11 minutes was about right.
  14. Allow to cool and harden
  15. Meanwhile make your
  16. *Vanilla Buttercream*
  17. place the butter into a large bowl (again I used my Kenwood) and beat well to make it softer
  18. add the icing sugar and vanilla extract and carefully beat again to make a creamy buttercream (i cover my bowl with a tea towel to start with to save icing sugar flying out everywhere!
  19. Place the buttercream, into a piping bag ready to add to your biscuits
  20. *Assembling your whirls*
  21. Spread your jam on one of your biscuits , flat side up, and pipe buttercream onto another , also flat side up
  22. Put the biscuits together and voila a Viennese Whirl
  23. continue this process with all of the biscuits
  24. Dust with a little icing sugar before serving.
  25. Keep in a tin in between eating to keep your biscuits , biscuit like!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/08/chocolate-black-cherry-viennese-whirls-gbbobloggers2016-gbbo-week-2biscuits.html