Baked Goods & Sweet Treats Recipes

Bake Off Bake Along: Week 2 (Biscuits aka Cookies)

Biscuit week touched down last Wednesday, and typically, I quite enjoy biscuit week! In the past 2 years that I’ve baked along, I’ve made florentines and biscotti, both of which were fairly successful. 

Although I love Val (she’s definitely one of my favourites personality-wise) I was absolutely shocked she didn’t get sent home. She really needs to pull out all the stops in this 3rd week to have any chance at all at staying in the competition. 

When faced with iced biscuits, Viennese whirls and gingerbread house creations, the choice was easy for me. I find iced biscuits a bit bland and boring, and I don’t particularly like gingerbread. Maybe it’s an American thing (or maybe it’s just my family) but we never actually ate the gingerbread house. It just served as a sort-of platter for us to pick candy off of throughout the week. The M&M roof shingles would usually be the first to go, and the gumdrop doorknob usually last.

Viennese whirls it was!  presenting my almond and cherry viennese whirl

Almond and Cherry Viennese Whirls
4169 calories
497 g
612 g
233 g
36 g
144 g
1017 g
1660 g
251 g
9 g
71 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4169
Calories from Fat 2047
% Daily Value *
Total Fat 233g
Saturated Fat 144g
Trans Fat 9g
Polyunsaturated Fat 11g
Monounsaturated Fat 60g
Cholesterol 612mg
Sodium 1660mg
Total Carbohydrates 497g
Dietary Fiber 14g
Sugars 251g
Protein 36g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the biscuits
  1. 220 g unsalted butter
  2. 60 g icing sugar
  3. 250 g flour
  4. 60 g cornflour (or cornstarch in the US)
  5. 1/2 teaspoon of almond extract
  6. 1/2 teaspoon of salt
For the frosting
  1. 1 cup of dried cherries
  2. 3 tablespoons of butter
  3. 3 tablespoons of mascarpone
  4. 1 1/2 cups of icing sugar
  5. 1/8 teaspoon of salt
  1. I'm not very good at free handing circles so the first thing that I did was trace circles onto my baking parchment in permanent marker and then flipped the parchment marker-side down on my baking trays. Then preheat the oven to 170 C.
  2. Start by creaming your butter until it's fairly fluffy. Add your sugar and beat until it's pale, creamy and fluffy. In a separate bowl, mix all your dry ingredients together. Add your almond extract to your butter and stir in quickly. Then beat in the dry ingredients a bit at a time until your batter is smooth.
  3. Fit a large piping bag with a star-tipped nozzle. Spoon your batter into the piping bag and fill your circles. Then pop the baking tray in the fridge for about 10 minutes. Then bake for approximately 12 minutes until lightly golden. Set your cookies aside on a wire rack to cool completely.
  4. To make your frosting, first blitz your dried cherries in a food processor until they are fairly smooth. Then add in your butter and cream until the butter is thoroughly incorporated. Then alternate adding in heaps of your icing sugar and spoonfuls of your mascarpone. Add in the salt and beat thoroughly to finish bringing it all together. Spread about 1 teaspoon of frosting on each cookie and sandwich with another.
  1. Though you can skip the refrigeration step, it's what helps the Viennese biscuit retain it's peaks and whirls during baking.
Rhyme & Ribbons

making biscuitsfilling the piping bagpiping the viennese whirlbiscuit whirlsmaking the sandwichtray of biscuitseating a biscuitwhirl biscuitslistening to my cookies Listening to my biscuits telling me when they are done.  biscuit weekalmond and cherry viennese whirlsviennese whirlsmary judgingwinning star baker star baker biscuitsstar baker star baker biscuit week Next time I attempt to make Viennese whirls, I’d take them out of the oven a touch sooner, but otherwise, there’s not much I’d change!

Ala has the pleasure of announcing the Week 1 winner of the #bakeoffbakealong, so head on over to her blog to see who it is…. 

I hope you’ve enjoyed biscuit week! Link up your creations below! 

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