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! 

You Might Also Like

  • Looks like the whirls are already proving popular this week – your look much more professional than my slightly wonky ones! x

  • I totally agree on just eating the decorations off the gingerbread house… and while you are decorating ๐Ÿ˜‰

    • Oh definitely! That was the greatest joy of making them when you were little – snacking as you went! xx

  • they look very tasty! I love gingerbread!:))

  • Circles on the underside of the baking parchment? You are a GENIUS!! I would never have thought of that!

    • I do that for macarons too, it’s ingenuity bread of not having fancy silicon mats with circles already one them, because let’s be honest, you don’t actually need that! The hardest thing was finding something at home that was a small enough circle to trace. I used an egg cup in the end. xx

  • Hahaha I love the biscuits telling you when they’re done. Star Baker’s revenge! Glad you got it this time around (though, let’s be honest, I’d have gobbled that lemon drizzle cake no matter where the blueberries ended up).

    • The drizzle cake was gone in 2 days (no joke). I’ve hoisted biscuits off onto everyone I’ve seen this week, because it turns out that you can have too many biscuits! x

  • So, were your biscuits singing? ๐Ÿ˜‰
    They look gorgeous – cherry + almond is probably one of my favorite flavor combinations everrrr! And no, the gingerbread house was never for eating… I would always get mad when people would come over and then pick off the candies, haha. (how rude)

    • Hahaha, I definitely would have been the friend to pick off the candies, but you never ate the whole thing! It’s weird.

      My biscuits were singing a very sweet song of doneness ๐Ÿ˜‰ xx

  • These look SO good!!! I love the idea of a cherry icing in the middle, instead of the jam and cream! xx

    Little Miss Katy

  • Ooh I love the cherry twist! I found with Viennese Whirls that with jam and buttercream was always a bit too sweet for me, but the cherry frosting (with mascarpone, yum!) sounds perfect! x

  • Your Viennese whirls look fabulous! I never actually eat the gingerbread house either…find that a bit odd!! xxx

  • ่ฎค็œŸๆ‹œ่ฏปไธญโ€ฆโ€ฆ

  • I dislike gingerbread too… thankfully, you can make a completely awesome “house” out of chocolate chip cookie and then tear hunks off to eat… personal experience speaking here.

  • May To October

    I love gingerbread but don’t feel quite ready to take on this show stopper,and iced biscuits seemed so dull! I love your recipie, chert and almond sound and look amazing ๐Ÿ˜

    • Iced biscuits just always taste a bit like nothing to me, I suppose that’s why I hold some sort of grudge against them! And thank you so much! x

  • I hadn’t ever watched the Great British Bake-off before last winter, but I came across some episodes on Netflix and fell in LOVE! My husband and I binge watched all of them, and I was so sad when the season that was available was over. I can’t wait to see more, but until I do, I’ll have to live vicariously through your tasty contributions!

  • The problem is these posts make me as hungry as GBBO shows do!

  • Oh these look tasty! The OH would really enjoy them, he’s a big fan of cherry flavoured things.

  • They look great. I think they must be delicious too with the cherry cream.

  • Beautiful! I love that you mixed the cream and fruit to make the frosting, looks delicious! And I’m so glad you wrote ‘cookies’ lol I’m still confused about what ‘biscuit’ is

    • Hahaha, it’s only because I still get confused too! Also, the English seem resistant to soft biscuits (cookies), which in my opinion are superior to crunchy ones. But I suppose a soft biscuit would be much harder to dunk into a cup of tea… That must be where it comes from! x

  • Jacqui Bellefontaine

    Hi Amanda, I just love your Bake off posts such fun! Ive added my biscuits to your linky. I have them in another GBBO linky so hope its ok to add them here too as would love to join along with both.
    The cookie/ biscuit debate goes on i think now they are interchangeable.

  • Those look perf! I think you earned that Star Baker badge ๐Ÿ˜‰ love the idea of mixing fruit into the filling.

  • Miu

    These biscuits look so pretty! The whirl stayed in perfectly ๐Ÿ™‚

  • Have you seen the FB page “out of context British Bake Off”?? I think you’d really enjoy it!
    Also, Val needs to get going. I can’t believe she’s STILL here!!