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Viennese Whirls

Prep

20 min

Bake

12 mins

Serves

Difficulty

Easy
Viennese Whirls

About

A buttery and light textured biscuit sandwich with a jam and cream filling, it’s a classic for a reason!

made using

Icing Sugar

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Instructions
Ingredients
Reviews
Step 1

Pre heat your oven to 180C/160C fan/gas 4 and line 2 baking trays with baking paper.

Step 2

Add your butter and sugar to a large bowl and whisk until fully combined and pale in colour.

Step 3

Combine your flour, baking powder and cornflour together in a separate bowl and fold into your buttercream mix slowly making sure it’s all combined. Your biscuit mix will have a tacky and sticky texture.

Step 4

Add your biscuit mix to a piping bag and pipe 2 inch circles on the mic (a star nozzle will give you that classic finish here).

Step 5

Pop you trays in the oven for 12mins (keep an eye they should be a lightly golden finish). Leave to cool on a rack.

Step 6

Add your softened butter, sugar and vanilla to a bowl and beat until pale and the beaters leave a trail, pop in the fridge before adding to your piping bag.

Step 7

Lay all of your biscuits out flat side up and split into 2 batches. Pipe your cream onto 1 batch (flat side) then add a teaspoon of jam on top. Finish by adding your second batch of biscuits on top of each biscuit to create a sandwich, add a dust of icing sugar and enjoy.

Ingredients – 5 items

Serving

1

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

50 g
Flour

Plain flour

200 g
Butter

Salted butter

200 g
Cornstarch

Corn flour

2 teaspoon
Baking-powder

Baking powder

1/2 teaspoon

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
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Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
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