How To make Viennese Fingers

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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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 -

Viennese Whirls | Mr Kipling Classics Recipe | Melting Moments

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Hi folks!
I hope you’re having a great day so far and welcome back to what’s for tea, and I hope I find you all very well.
So today I made a batch of Viennese Whirls! I loved these as a kid…Mr Kipling was my absolute favourite :) I decided to make them for myself…and see A, how easy they were! and B, how they compare to shop bought. The finest softest biscuit! With a sweet but slightly salty vanilla buttercream and raspberry jam…These are EPIC!

Everything I used will be listed below

-Cheryl x
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Makes 24 biscuits (using a 2 inch circle template)

Biscuits -
250g | 8.8 oz Butter - soft
1 Teaspoon vanilla extract
80g | 2.8 oz Icing or powdered sugar
225g | 7.9 oz Plain flour
75g | 2.6 oz Cornflour

Filling -
150g | 5.2 oz Butter - room temperature
160g | 5.6 oz Icing sugar
1/2 Teaspoon vanilla extract
**Add a teaspoon or two of milk if your buttercream is too dry/stiff to loosen it up**
Pinch of salt (optional)

1 Tablespoon of icing sugar to dust the tops

2 Tablespoons seedless raspberry jam or dessert sauce - Use strawberry if you prefer

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How To Make The Best Viennese Fingers - The Brilliant Baking Show

In this episode of The Brilliant Baking Show, we show you how to make the best Viennese Fingers drizzled in chocolate.

The full ingredients and recipe are in the notes below.

Email us and send in your questions for the show to brilliantbakingshow@gmail.com

or contact us at

Twitter.com @brillbakingmag

The show is Filmed, Directed and Edited by Damien Trent
A Doktored Films Production

Contact Doktored Films:

doktoredfilms@gmail.com
Twitter.com @damientrentfilm

Viennese Fingers
100g softened butter
25g icing sugar
100g plain flour
¼ level teaspoon baking powder
50g plain chocolate

1. Preheat the oven to 190c/170c(fan)/Gas Mark 5. Lightly grease 2 baking trays. Place a medium star nozzle into the piping bag.

2. Beat the butter and sugar together until pale and fluffy. Sieve in the flour and add the baking powder. Beat well and then spoon into a piping bag. Pipe out the fingers approx 3inch long, spacing well apart.

3. Bake for 10-15 mins until pale golden. Leave to cool before lifting onto a wire rack to go cold.

4. Break the chocolate into a bowl placed over a pan of boiling water, stirring while it melts. Drizzle the melted chocolate over the biscuits and leave to set.

EASIEST VIENNESE WHIRLS SOFT SHORTBREAD BISCUITS - QUICK AND EASY BAKING - CHOCOLATE BISCUITS

Child friendly easy baking.

Come and join us make the softest and most delicious viennese chocolate whirls! They're yummy and so mouth watering, everyone will want them!

Don't forget to share these awesome treats and videos with your family and friends...

Ingredients:
250 grams slightly melted butter
55 grams icing sugar
75 grams corn flour
225 grams plain flour
1 cooking milk chocolate bar

Mix up the icing sugar, corn flour and plain flour before mixing in the butter.
Make your shapes and whirls on a baking tray and bake them for 15 minutes on 170 degrees.
Let the biscuits cool before adding on the chocolate. They taste just as delicious even without the chocolate!

Don't forget to share and subscribe to our channel for more fun and educational videos!

Thanks for watching the Adventure Playground.

Viennese Fingers Cookie Recipe | Indian Cooking Recipes | Cook with Anisa | #Recipes

Viennese Fingers Eid Cookies are so popular at Eid time and I always get requests for nice and easy Biscuit recipes. So please do try this one. Bake these in the oven 160c for 10 minutes or till lightly golden. Share the recipe with your friends and family and don't forget to tag me in your pictures.

Ingredients

250g butter
1/2 cup icing sugar
3/4 cup cornflour
3/4 cup custard powder
Approx 1 & half cup plain flour, to make a soft dough.
1 tsp vanilla essence.

Some of you may know as Muslim's, those who can afford to are obliged to pay a certain amount to charity, this is called Zakat.

I normally send this abroad but recently I learnt helping and supporting individuals and communities here in the UK is just as important.

If we think about the bigger picture, If we help those around us, to empower them and to help themselves and also to help others, only then can we expect to thrive, develop and become stronger as a community in contributing to society.

So if you pay Zakat, please join me and donate to the UK through National Zakat Foundation.

You can find more information by visiting

Also

This video was in collaboration with National Zakat Foundation
#NZF #NZFPartner #OurFutureDependsOnIt



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Mary Berry’s Viennese Whirls | #GBBO S07E02 | Biscuits

Mary Berry’s Viennese Whirls recipe is featured as the technical challenge in the Second episode of The Great British Baking Show.

Original Recipe :

I was so inspired by GBBO that I wanted to try all the technical challenge recipes.

GBBO S07E02 - Biscuits - Mary Berry’s Viennese Whirls

For The Jam
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Raspberries - 200 grams/ 7 oz
Sugar - 250 grams/ 9 oz

For The Biscuits
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Unsalted Butter - 250 grams/ 9 oz, very soft
Icing Sugar - 50 grams/ 1¾ oz
Plain Flour - 225 grams/ 8 oz
Cornflour - 25 grams/ 1 oz

For The Filling
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Unsalted Butter - 100 grams/ 3½ oz, softened
Icing Sugar - 200 grams/ 7 oz, plus extra for dusting
Vanilla Extract - ½ teaspoon