Thursday, April 23, 2015

Viennese Whirl Biscuits

After missing here for several weeks, i do find it hard to start writing a post. I just came back not too long ago from my holidays and have not baked anything for many many weeks. Well, i did cooked a little and took pictures of those and hopefully post it up as well , to keep my blog a little more active. I would also like to share some of my holiday pictures with you all later if i can.

...And so these cookies were baked just few days ago. After some absence from  baking for quite a while, i was a little afraid that whatever i know about baking has deteriorated . Ask me now to bake a chiffon cake, i would be in anxiety..true. Luckily this shortbread recipe isnt a too difficult one to master and i am happy and relieved at the same time that they turned out great. The cookie itself is buttery and light. I believe that  it must be the work of the cornflour that makes it light. It is crumbly but i have no issue with that. Perhaps it is also the combination of the cream and jam thats sandwiched together, i find it so delicious..!

Now i do have to highlight that i have added quite a bit of milk to the batter, i probably would not have done that if it wasnt for the piping. The batter was quite stiff to be piped out , so i have to return the batter to the mixer again and beat in some milk. As a result, i have lost a bit of batter in between, otherwise i would have more number of cookies here. I have piped them at 2 inches in diameter, to me a little smaller than 2 inches would be nicer :)

Next on our bake along list will be cheesecake for our bake along 4th anniversary theme. Steam, bake or non baked cheesecakes, all are welcomed to join JoyceZoe and myself here. Bye!

Recipe ( from ) with some changes
makes around 13 sandwich cookies
250gm very soft butter
50gm icing sugar, sifted
250gm plain flour, sifted
50gm cornflour, sifted
1/2tsp pure vanilla extract
4-5 tbsp milk ( my addition )

50gm soft butter
100gm icing sugar
1/2tsp vanilla extract
jam of your choice

Mix the icing sugar, flour and cornflour together. Using electric mixer, beat the butter till smooth and add in the vanilla extract. Put in half of the  sifted dry ingredients and continue beating on low speed. Scrape the sides of the bowl of the mixer if necessary. Put in the remaining half of the dry ingredients and beat till well incorporated. Add in milk if necessary to achieve a softer consistency for easier piping.

Spoon the dough into a piping bag fitted with a star nozzle. Pipe in 2 inch rosettes or smaller and space them apart.Bake in a preheated oven at 170c fan forced or 190C for 13-15 minutes or until pale golden brown and firm. ( i used 2 trays and baked them at 170C on fan for 15 minutes, switch the trays in between baking time )

For filling, beat the butter, icing sugar, add in the vanilla extract and beat till very smooth. Spoon the buttercream into a piping bag. Put a little jam on one piece of the cookie and pipe some buttercream on another piece of cookie and sandwich them together. Repeat the same for all the cookies.

* the original recipe uses food processor to blend in everything. You can refer the link above for the original recipe and method.

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