May 15, 2020
Viennese whirls as the 32nd bake from the 2016 Great British Bake Off cook book. I couldn’t find jam sugar in the US, so I substituted with regular cane sugar and to get the firm textured or the jam I added a bit of gelatine. It turned out ok. The piping is not my strong point, but I managed to get decent shortbread whirls by the end. The filling was easier to pipe. Overall my cookies felt fragile, but actually they hold through the filling and pressing together. The whole whirls just feels soft and nice when biting into it.
