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Posted on: December 2nd 2022
Year 10 Viennese Whirls
Viennese whirls or Viennese biscuits are known for having a beautiful buttery taste and crumbly texture. This practical involves students learning how to pipe the delicate biscuits and decorate them.
The practical involves using ingredients such as block butter giving the biscuit its buttery and crumbly texture. Instead of using sugar which is traditionally used in making biscuits, the Year 10’s used icing sugar which helps gives the biscuit that familiar melt in mouth texture. Corn flour is also used in this recipe to give the biscuits a slight crispness as they bake.
The Year 10s produced a production plan in order to complete their task. The production plan helps students to plan each stage of the preparing, cooking and baking process of the biscuits and this plan is used in all their practical lessons. It helps students think of their timings and health and safety points they need to consider when preparing, cooking and baking food.
Traditionally Viennese biscuits are sandwiched with buttercream and jam. However, there are various versions of the biscuits. They can be sandwiched with cream in the middle or dipped in chocolate.
If you want to enhance your cooking skills and take part in making Viennese whirls please find below the ingredients used to make these delicate and delicious biscuits.
Ingredients: 200g butter, 50g icing sugar, 200g plain flour, 2tsp vanilla essence, ½ tsp baking powder, 2 tsp corn flour, 100g of chocolate.
Method: Mix butter and icing sugar together until fluffy with an electric whisk, add 2tsp of vanilla essence and mix, add plain flour, corn flour and baking powder, mix until all combined. (if mixture is too stiff add 2tsp of milk and mix until you have a fluffy texture). Pipe biscuits onto a baking tray and bake for 10-12 minutes on gas mark 6 or 180°C in a fan oven.
Once cooled melt chocolate and dip one side of the biscuit in and leave to dry.
