Viennese Whirls

Before I get into telling you all about these delightful biscuits, I must address the fact that I called these "Viennese Swirls" in Sunday's post. Swirls, Whirls, all the same in my head apparently!
I can't actually say that I got to try these, I gave half to a friend for her birthday and the other half were gobbled up by my Mother within minutes (you think I'm exaggerating, I'm really not). However I was informed that they were "the nicest gift ever" and "better than Mr. Kipling's ". I decided to use this recipe, although I found that a lot of them were the same so it didn't matter too much.

These do require some attention in the piping department, other than that they're very simple to make! I almost broke my piping gun twice making these. I should really invest in some ordinary nozzles and piping bags. You by no means have to be an expert but I find them quite time consuming, if you're not hugely bother by what they look like, you could just make them into ordinary circles, I'm sure they would taste just as good! The biscuits  can be as big or as small as you would like, just make sure each biscuit has a buddy the same size. I managed to get 16 Viennese Whirls from this recipe, I think I made about 35 biscuits but a few didn't make the cut. I will definitely be making these again and sneaking some away for myself this time. Happy baking!

Ingredients:

250g butter, softened
50g icing sugar
50g cornflour
250g plain flour
1sp vanilla extract

50g butter
100g icing sugar
1tsp vanilla extract

1. Preheat the oven to 180C/350F/Gas Mark 4. Line a baking sheet with baking parchment or grease with butter. 

2. In a large bowl, mix together the butter, icing sugar, cornflour and vanilla extract. 

3. Slowly sieve in your flour. I found that the mixture wasn't as thick as most dough but that's the way it's meant to be, so don't worry about it (like I did).

4. Place the dough into your piping bag fitted with a medium size star nozzle and pipe into swirls.

5. Bake for 14-16 minutes or until slightly golden at the edges. 

6. To make your icing, place the butter, icing sugar and vanilla in a small bowl and whisk together until smooth.

7. Leave your biscuits to cool completely before filling. Spread some jam onto the flat side of one biscuit and about 1 teaspoon of buttercream on the flat side of another then sandwich together.

8. Sift a little icing sugar or drizzle some chocolate over the top, if desired! 

Gingerbread Men

Do you guys have a favourite baked treat that you will make and eat all of them by yourself? Well, I do and these gingerbread men are the baked treats in question. Most of them time when I bake biscuits or cupcakes, I won't eat them, I'll try one just to make sure they taste good but other than that I rarely feel the urge to eat more than one or two. However, with these biscuits it's a completely different story. This recipe makes about twelve and I will sneak at least half of them up to my room before letting my family know they are ready. I have always loved gingerbread men, ever since I was little they will be the only thing I will ever get from a bakery. This recipe might seem a bit winter-y due to the cinnamon and ginger but I really couldn't wait until the colder months to tell you all about it. I use this recipe, I find it's the best one out there. The biscuits don't come out really hard like they would with other recipes, they're super moist. Obviously this depends on how thick you choose to make them, I've found that rolling the dough out to about a 1cm thickness works best. If you and your families are anything like me and mine, these gingerbread men shall be gone within a few days. Happy baking!

What you will need: 

350g plain flour

125g butter

175g soft brown sugar

1 egg 

4tbsp golden syrup 

1tsp bicarbonate of soda

2tsp ginger

1tsp cinnamon

1. In a large bowl, sift in the flour, bicarbonate of soda, ginger and cinnamon.

2. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar.

3. Beat the egg and golden syrup together, add these in and mix together with your hands until the mixture comes together. 

4. Put your dough onto a floured surface and begin the knead until it is smooth. Wrap in clingfilm and leave in the fridge for 15 minutes. 

5. Preheat the oven to 180C/350F/Gas Mark 4. Prepare two baking trays with parchment paper. 

6. Take your dough out of the fridge and roll out to a 1cm thickness. Cut out your gingerbread men shapes and place onto the baking tray. 

7. Place in the oven for 10-12 minutes, making sure the sides don't overcook (a mistake I made with this batch). Leave to cool on a wire rack. When cooled, decorate as desired!