Tag Archives: Viennese Whirls

Cream tea with a difference.

cooking apples, greengages, plums and blackberries

Early September and an abundance of wild blackberries in the hedgerows and garden fruits dropping from the plum, greengage and apple trees.

 

In an idle moment last week thumbing through my Instagram feed  BBC Good Food’s post, a gorgeous picture of Viennese whirls, caught my attention. These soft buttery biscuits just happen to be my favourite. Not because I particularly love biscuits, in fact I am quite happy to pass them by, but because I have memories of making a very similar mix from a recipe in Katie Stewarts classic cook 1960’s cookbook, ‘Cooking Better All The Time’. I still have my mum’s copy – the one that as a little girl I would spend happy, mouth-watering hours gazing at the beautiful pictures, and often making some of the more simple recipes. The Viennese shortcakes page still bears the sticky marks of little fingers. The recipe was easy for young arms because the high butter content makes for a soft dough that is easy to stir. The suggested piping of the mix could be avoided by simply dolloping it into the cupcake papers in spoonful’s. But the best bit as far as I was concerned ,was scooping out a teaspoon full of the creamy sweet dough so that each cake had an indentation deep enough to hold a teaspoonful of strawberry jam. It wasn’t the jam that was the best bit – it was because as far as I was, and still am concerned, raw cake mix is the best of the best of cooks perks! Continue reading