The Great British Bake Off Calendar Challenge ~ September

As we’re three quarters of the way through the year, it’s time for September’s Great British Bake Off Calendar Challenge. Last month saw me baking a Frangipane Tart, which was delicious and fruity, perfect for entertaining on summer days. This month I’m baking Viennese Whirls. These delicate melt in the mouth sandwich biscuits are great for showing off piping skills and taste absolutely divine.


Two baking sheets and baking paper

Ingredients ~ makes about 18-20

For The Biscuits

250g unsalted butter, softened

100g icing sugar, sifted

1 teaspoon vanilla extract

250g plain flour

30g cornflour

1/2 teaspoon baking powder

pinch of salt

1 tablespoon milk

For The Buttercream Filling

75g unsalted butter, at room temperature

1 teaspoon vanilla extract

175g icing sugar, plus extra for dusting

3 tablespoons raspberry jam (I used strawberry jam)


1. Line two baking sheets with baking paper.

2. Cream the soft butter for 2-3 minutes, until pale and light. Add the icing sugar and vanilla extract and beat again for 2-3 minutes, until smooth and soft.

3. Sift the flour, cornflour, baking powder and salt into the bowl and mix until smooth and thoroughly combined. Add the milk and mix in.

4. Spoon the dough into a piping bag fitted with a star nozzle and pipe 10-12 rosette spirals onto each prepared baking sheet, leaving a little space between them for spreading. Chill the biscuits for 20 minutes and preheat oven to 170°C (150°C fan), Gas 3.

5. Bake on the middle shelf of the oven for 10-12 minutes, until pale golden at the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack for cooling completely.

6. To make the buttercream filling, beat the butter until pale and really soft, add the vanilla extract and mix again. Gradually add the icing sugar until the buttercream is pale, light and soft.

7. Spoon the buttercream into the clean piping bag, fitted with the star nozzle. Turn half the biscuits upside down and pipe a rosette of buttercream on each. Spread the underside of the remaining biscuits with some of the jam and sandwich the halves together. Lightly dust with icing sugar to serve. Enjoy!

These Viennese Whirls were very easy to make and went down a treat with my family. If you have a go at making them, let me know how you get on and don’t forget to look out for next month’s calendar challenge, where I’ll be baking delicious Flapjacks.

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  1. 30th October 2017 / 6:27 pm

    These little sweets look super pretty, I’ll try to make them for the upcoming holidays, they’ll look amazing on a platter with different kinds of cookies. My mother-in-law just brought me some jars of homemade raspberry jam, so I’ll definitely try them. 🙂

    • 30th October 2017 / 6:47 pm

      Thanks so much for your lovely comment, Alina, I hope you get to make them. x

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