Monday, 30 September 2013

Viennese Whirls (Wheat Free)

I've been in a bit of a baking funk these last few weeks. I suffer badly from mood swings, and sometimes I get stuck in ruts for weeks at a time, and my baking and pretty much everything else suffers for it.

But do you know what is guaranteed to make me feel instantly better? Afternoon tea treats. Even just looking at them makes me instantaneously joyous. As such I recently went to the shop and coveted the Mr Kipling section. I love Mr Kipling cakes so much, especially the French Fancies, but unfortunately he doesn't make gluten free versions because he's a dietist!

So, I thought I'd see if I could make my own versions of his classics! This is a recipe for the basic biscuit of the Viennese Whirls. The Mr Kipling version is sandwiched with chewy jam and buttercream, but when you make them yourself you can sandwich them with anything you like, including my most recent pash orange chocolate spread.

☑ Soya (check for soya lecithin)
☑ Yeast
☑ Wheat
☑ Eggs

☒ Gluten
☒ Dairy (use ingredients in italics for a dairy-free version)
☒ Refined sugar products

  • 4 ounces (115 grammes) butter or block margarine
  • 2 ounces (55 grammes) icing sugar
  • 4 ounces (115 grammes) white spelt flour or gluten-free plain flour with xanthan gum
  • 1 ounce (30 grammes) cornflour
  • 1 to 2 teaspoons of water, if needed

  • Preheat your oven to 180°C (350°F, Gas Mk.4, or moderate). Line one or two baking trays with non-stick baking paper.
  • In a mixing bowl, beat the butter or margarine until smooth and creamy, then beat in the icing sugar.
  • Add in the cornflour, and beat again until smooth. Add in the spelt flour, and beat until
    it becomes a thick mixture.
  •  If the mixture looks too thick to pipe, add a teaspoon or so of water and mix again, however add no more than 2 teaspoons of water in total.
  • Using a ½ inch (1 centimeter) closed star nozzle, pipe little rosettes, about an inch (2½ centimeters) apart. Bake for 15 to 20 minutes, or until lightly browned.
  • Transfer to a wire rack and cool completely before either eating or sandwiching with jam, if wanted.

And there you have it! Go on, give this recipe a whirl! (cue, badum-dum-tsh!)

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