Bake Off is finally back on our TV screens, so queue the nationwide baking frenzie and attempts to recreate bakes from the show at home – sometimes with varing success!
This was certainly the case when I attempted to make a gluten free version of Viennese Whirls, the technical challenge from this year’s Biscuit Week.
I discovered Mary Berry’s recipe on the BBC Food website and decided to give it a whirl (see what I did there?) – I thought a gluten free version would work quite well and that all I needed to do was change the flour… I was quite wrong!
I followed Mary’s recipe to the letter and all the the tips the bakers mentioned on the show, including insuring the butter was soft enough and chilling the whirls before baking. Unfortunately, they turned out a crumbly mess and I couldn’t even get them off the baking tray without them disintegrating into a million pieces
The recipe definitely required a few further tweaks to work gluten free, so it was back to the drawing board.
I think that the first attempt went wrong because the mixture was too soft and a bit oily which resulted in the mixture melting in oven, despite the fact that I’d chilled the whirls in the freezer for 15 minutes prior to baking.
On my second attempt I decided to use margarine instead of butter, which combatted some of the oiliness, and I added a touch more dry ingredients, which resulted in a firm but pipeable mixture. Again, I chilled the whirls before baking which helped them to keep their shape.
This time they came out overbaked, which I think is due to the oven temperature being quite high in Mary’s recipe – if you don’t check the biscuits every 30 seconds after the first 13 minutes, you might accidentally overbake them and I definitely wouldn’t recommend leaving them for the full 15 minutes without checking them!
By the third attempt, I knew I had found the right balance of ingredients but decided to drop the oven temperature from 190 degrees to 180 to help to slow down any potential overbaking.
It was definitely third time lucky. The result was a whirl that had kept its shape, was golden but not over baked and was actually stable enough to get off baking tray and be filled. They also tasted delicious and melted in the mouth – heaven!
Viennese Whirls – GF/EF/DF OPTIONS
Recipe adapted from Mary Berry’s Viennese Whirl Recipe from ‘The Great British Bake Off’ found on the BBC Food website.
For the biscuits:
250g soft margarine (or dairy free alternative)
70g icing sugar
225g gluten free self raising flour
1/2 tsp vanilla extract
For the filling:
Strawberry Jam (Mary’s recipe said Raspberry, but I prefer Strawberry)
100g unsalted butter (or dairy free alternative)
200g icing sugar, plus extra for dusting
1/2 tsp vanilla extract
1. Preheat the oven to 180 C/160 C fan/gas mark 4.
2. Line 3 baking trays with baking paper, then use a 5cm cutter to draw 8 circles onto each sheet of paper, making sure they are well spaced out. Turn the paper over so the circles are underneath.
3. In large bowl, cream together the margarine, sugar and vanilla with an electric hand mixer until light and fluffy. Add the gluten free flour and cornflour and beat with the hand mixer until all the ingredients are fully combined.
4. Transfer the mixture into a piping bag fitted with a medium star nozzle – I like to use plastic disposable piping bags because I think they are easier to use.
5. Pipe 24 swirls inside the circles on the baking sheets. Place the baking sheets in the freezer for 10 – 15 minutes to help the swirls firm up before baking.
6. Bake for 13—15 minutes, until pale golden-brown in colour. I reccomend checking them every 30 seconds after the first 13 minutes as the edges can catch and they can easily overbake.
7. Leave the whirls to cool on the baking sheets for a few minutes then transfer them to wire rack to cool completely.
8. To make the butter cream, beat the butter, icing sugar and vanilla extract with an electric hand mixer until light and fluffy and almost white in colour. Transfer into a piping bag fitted with a large star nozzle.
9. To decorate: Spoon a little jam onto the flat side of half of the biscuits, then pipe a swirl of buttercream over the top. Place a biscuit on top of each one to create a sandwich, then dust with a little icing sugar to finish.