How To make Viennese Cookies

THE GREAT BRITISH BAKING SHOW | Season 4: How to Make Viennese Whirls | PBS

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Learn how to make a great Viennese Whirl and find out why butter is so important. This is the technical challenge for the Biscuits episode of The Great British Baking Show.

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Follow 12 amateur bakers in their quest to be named Britain’s best. As judges Mary Berry and Paul Hollywood create 30 new challenges to test their skill and creativity, Mel Giedroyc and Sue Perkins are with them every step of the way. THE GREAT BRITISH BAKING SHOW airs Season 4 during Summer 2017 on PBS at Fridays 9/8c.

Tender, buttery, melt-in-your-mouth Viennese Whirls!

You asked for it! Now we've got it - Mary Berry's Viennese Whirls on VIDEO!
GET THE FULL RECIPE HERE:
Enjoy these delicious butter cookies slathered with raspberry jam and a light vanilla buttercream filling. Great for holidays, special occasions or just because.

Viennese Biscuits

In this video I show you how we make Viennese Biscuits in the Bakery.
Recipe
170g Butter (Salted or Unsalted)
113g Sugar (Caster or Icing sugar)
1 tsp Vanilla Extract (Optional)
170g Plain flour (NOT Self-Raising flour)
Cook at 170ºC for around 12- 14 minutes

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How To Make Viennese Whirls

For this week we made some delightful Viennese whirls & chocolate Viennese fingers. Filled the whirls with jam & buttercream, the fingers with buttercream. Feel free to like the video and subscribe to the channel. Also I apologize there will be no episode next week but we will be back on the 24th February.

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Also feel free to check out some of my social media or recipes on my website.

Ingredients

Jam

1 Pound/453g x Fresh strawberries
104g/1/2 Cup x Caster/Fine granulated sugar
2 tbsp x Lemon juice

Biscuit Mix

60g/1 Cup x Icing sugar (Separate bowl)

200g/1 2/3 Cup x Plain/All purpose flour
2 Pinches x Natural sea salt
1/2 tsp x Baking powder
5g/2 tsp x Corn flour/Starch
200g/7/8 Cup x Soft unsalted butter

Butter Cream

155g/3/4 Cup x Soft unsalted butter
1 tsp x Vanilla extract
175g/7/8 Cup x Caster/Fine granulated sugar

Chocolate

150g/1 cup x Milk or dark high quality chocolate

Temperature of the oven - 180c/350f
Cooking time - 10 - 12 minutes till golden

Credits
Music -

How to Make the Perfect Viennese Whirl Butter Cookie

Join Barbara to learn how to make the perfect Viennese Whirl biscuit or cookie. This is a delicious, light, and simple recipe with just a few steps and only 5 ingredients. Learn how to make classic Viennese Whirls with buttercream and jam, and Viennese Fingers dipped in chocolate and decorated with sprinkles and chopped nuts.

If you enjoy the recipes on my channel look out for my new book – Sweet Soul Baking – available through Amazon, Barnes & Noble, and other book sellers (ISBN-13: 9781802279597, ISBN-10: 1805412116).

Ingredients:

250 g (8.8 ounces) soft butter
50 g (1.8 ounces) icing sugar
50 g (1.8 ounces) corn flour or corn starch
250 g (8.8 ounces) plain flour or all purpose flour
1/4 tsp salt

Bake at 340 F, 170 C, Gas Mark 4 for about 17 minutes

For buttercream look at our YouTube video - How to Make the Perfect Red Velvet Cake

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Music – Memories of Marigold (Howard Haper-Barnes)

We would love to know what you thought of the video and recipe - please leave your comments below and tell us what other cakes and desserts you would like us to make.

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Eric Lanlard's Viennese Biscuits

These Viennese biscuits are a lovely tea time treat for you or a wolfy friend...

Ingredients:

100g softened unsalted butter
25g icing sugar
1 tsp vanilla extract
100g plain flour
1 tsp cornflour
¼ tsp baking powder
100g milk chocolate, chopped
Some chopped pistachios

Method:

1. Preheat the oven to 170°C/gas mark 3.

2. Tip the butter and sugar into the bowl of a freestanding mixer and beat until pale and light.

3. Add the vanilla extract and mix again.

4. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined.

5. Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray.

6. Bake on the middle shelf of the preheated oven for 10-15 minutes until they are a pale golden colour.

7. Remove from the oven and cool on the baking tray for 5 minutes.

8. Transfer the cookies to a wire rack until completely cold.

9. Tip the chopped milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water (bain-marie).

10. Remove from the heat and stir until smooth.

11. Dip one end of the biscuit into the chocolate and leave to set on baking parchment. Repeat for all of the biscuits, and sprinkle a little chopped pistachios on top of the chocolate.

Happy Baking!! Eric xxx