Peachicks’ Freefrom GBBO: Glutenfree Almond & Vanilla Viennese Whirls (Vegan)
These Glutenfree Almond & Vanilla Viennese Whirls are so easy to make but look absolutely beautiful. No style over substance here though as they are simply delicious & melt in the mouth! These are filled with a dairyfree vanilla buttercream and a large splodge of raspberry jam but you can use just about any flavour combination you like!
*These are dairyfree, eggfree, soyfree & glutenfree. For a completely Top 14 free version switch out the ground almonds for cornflour*
So The Great British Bake Off has returned to our screens, albeit on a different channel and with all but one of the original line up replaced… Happily, the Peachicks haven’t really noticed any difference and I can honestly say (as much as I perhaps didn’t want to) I have enjoyed it too! Its been the same old GBBO that we all loved but different enough to feel like a new start, not a desperate attempt to keep the thing alive! Each week I will be sharing a Peachick safe version of one of the challenges, in the imaginatively titled Peachicks’ Freefrom GBBO!!
(I got waylaid with Alys’ birthday & back to school chaos so wk1 never really happened – mind you there are plenty of cake recipes on here for you to choose from like this Vegan Redcurrant Yoghurt Loaf)
These delicate Viennese Whirls that literally melt in your mouth are ridiculously easy to make! I have to admit I have never tried and to be honest I don’t really make a lot of biscuits, probably because I’ve always been able to find Peachick safe ones. But me & Gluten are currently having a few disagreements so I’m currently experimenting with glutenfree AND vegan baking!!
Don’t tell anyone but… Part of the reason I don’t bake biscuits is I really can’t be bothered with anything that needs rolling and/or involves cutters… (I know, I know!!) But these little beauties are made with a piping bag – definitely a lot less faff!
Traditionally, these are flavoured with vanilla and raspberry. Whilst, I’ve stuck to vanilla in the buttercream, I have substituted the cornflour for ground almonds to add a little extra flavour and they have gone down very well with a cup of tea, watching this years Strictly launch show! I did make another batch using custard powder in the dough and filled them with homemade rhubarb jam… they were amazing, but did need a little more icing sugar added to the biscuits.
I also reckon these would be rather lovely using ground pistachios and pairing them with a rose buttercream. Actually, how about a gin & tonic version or maybe even something a little bit more daring – mojito whirl anyone?!
Top Tip: Do not skip the chilling stage… I did for these and they lost a little bit of shape!
Away from the Kitchen, the older Peachicks have returned to school and so far so good – they are both loving being in their new classes. We’ve had confirmation of their individual school dinner menu’s and the GP has sorted out all of Alys’ medication so she has a fully stocked medication bag & spares for the office too!
The only problem we have had this week is the Ginger Peachick having to wait until Monday to start in Year R! She is absolutely desperate to get going… She had her home visit and all the uniform is ready to go so roll on Monday!! This will be the one and only year we will ever have all three Peachicks in the same school. As far as the Ginger Peachick is concerned, I do wish all the teachers the very best of luck…. I fear they will need it!! She’s definitely a minor handful!! LOL!
Recipe For Glutenfree Almond & Vanilla Viennese Whirls (Vegan)
Glutenfree Almond & Vanilla Viennese Whirls (Vegan)
For the Biscuits
- 150 g Baking block or Dairy free margarine (Softened)
- 150 g Gluten Free Plain Flour
- 40 g Icing sugar
- 40 g Ground Almonds*
- 2 tsp vanilla extract
- Caster Sugar
For the filling:
- 50 g Baking block or Dairy free margarine (Softened)
- 100 g Icing sugar
- 1 tsp Vanilla extract
- Preheat the oven to 180C and line a sheet pan with silicone baking sheet.
For the Biscuit Dough
- Weigh all the dry ingredients (Flour, Icing sugar & almonds) into a large mixing bowl and stir together. The theory is, it should limit the icing sugar clouds a little.
- Chop the block margarine in chunks and add to the dry ingredients. Pour in the vanilla extract and beat together with a handheld or stand mixer. It will take a while and go through a couple of stages. It starts with icing sugar clouds, goes through what looks like breadcrumbs and then finally just as you think you need to add some milk this beautiful soft dough forms. It looks like a stiff buttercream.
- Grab a piping bag , fitted with a large star nozzle and put the dough in. Allow it to chill in the fridge for around 10mins before piping out 4cm rounds (or whatever shape you want) onto silicone baking sheets. Sprinkle each one with a little caster sugar.Obviously these are meant to be sandwiched so you need to make sure that your biscuits are roughly the same size.
- Bake for 15mins at 180C (Check after about 12mins as they turn from albino to over browned really quickly!!)
For the Buttercream
- Beat the icing sugar and baking block together. Add the Vanilla extract and beat again until soft & fluffy. Fit a piping bag with a star nozzle and fill with buttercream.
For the Viennese Whirls
- Pair up the biscuits and turn one over. On the upside down one pipe a ring of buttercream. Spoon in some jam and pop the other biscuit over the top! Done!
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