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)
Ingredients
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
- Jam
Instructions
- 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!
Notes
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We made a ginger version of these for last year’s bake off. They’re one of my favourite biscuits and yours look lovely 🙂
Oooh I love the sound of a ginger version!! I’m thinking apple & cinnamon although now Im thinking ginger & plum jam!!
these look so buttery and crumbly and delicious! you would never know they are GF. I also agree about the GBBO, asides from the presenters, thew show is the same thankfully and I am enjoying it
thank you for linking to #GBBOBloggers2017 x
I was really surprised – the combination of the flours made it really light and they literally just melt in your mouth! I have been pleasantly surprised to be fair – we’ll see how long it lasts though!!
I know exactly what you mean about the faff of rolling & cutting, which is why I make cookies rather than biscuits – mix , dollup, bake, bam!
These look so neat. I baked viennese last year & vowed not to make them again this year as they are just too god damn moorish & I ate far too many!
Loving that you managed to make them so perfect even with dairy free marg rather than butter too!
oooh cookies! Yum! I do like a cookie and your right they are much easier to make than biscuits! Thank you! Oooh you so should make them again – the weather is interesting at the moment so obviously you need tea to keep you warm – and you cant have a cuppa without biscuits!!
these look awesome Midge, Viennese biscuits and be a devil to make and to achieve this vegan too is pretty impressive xx
Thanks lovely! they are sooo good! 🙂
I bet these taste amazing! They look so lovely and delicate too.
I bet these taste amazing! They look so lovely and delicate too.
Thanks lovely! x
I love that you are doing a Peachick friendly GBBO bakealong! How lovely for your girls and everyone else who must watch along with GBBO and think, ‘lovely but I can’t actually eat that!’. I hope they do another free from week in this series! Your biscuits look great and I love how easy peasy they sound. Thanks for linking up to #CookBlogShare 🙂 Eb x
Thanks Eb! Me too – Im hoping though the freefrom week covers a bit more than just glutenfree but then I think its a common problem wherever you go!
I really love how pretty they look and oh so “melt in your mouth”. I like the sound of all the possible flavour combinations you’ve mentioned too although vanilla and almonds pretty much does it for me anyway, absolutely lovely x
Thanks lovely! they are really good & I can’t wait to tinker with different flavours!
These look gorgeous Midge – I’d love to try one! Hope E got on well at school this week!
thanks lovely! She’s loving it so far! x
Wow! They look seriously melt in the mouth good Midge! I love the shortness of viennese whirls (for some reason I want to call them swirls…) but to press I must admit I’ve never tried making any! I can’t for the life of me think why when they sound so good tho make at home 🙂 Really love the idea of the ground pistachio and rose. Thankyou too for joining in with #BakingCrumbs
Angela x
I’ve always called them swirls! I thought they were difficult! You must try them! x
Oooh GF Viennese whirls, yummy! The hubby would love these, as would I x #BakeoftheWeek
I think they are actually nicer than wheat ones – the glutenfree flour just seems to make them lighter & crisper!
These look awesome! I’ve never made a Viennese whirl, but am going through something of a biscuit phase, so perhaps it’s time! #foodiefriday
They are so easy to make! I’ve never tried as I though they were difficult! How wrong was I !
looks lovely will test soon
Thank you! Let me know how you get on!
These look delicious x #freefromfridays
Thank yoU!
such delicious biscuits and they look so great and `I find it hard to believe that they are vegan, DF, egg free and GF!!! They just look so amazing and exactly like a Viennese whirl.
Thank you for linking to #Bakeoftheweek x
Thanks lovely! They were so easy to make, going to experiment with some christmas flavours next!
Well done you….. these are tricky to make GF! They look fab! x
Thank you lovely! Def need to experiment with a different flour to get rid of the rice! x
I am wheat free so these look perfect for me! Have pinned to try out 🙂 #foodiefriday
Ah fab, let me know how you get on! x
Wow Midge, your viennese swirls look absolutely incredible! They actually look like ‘real ones’ (haha), and I would never have guessed they were dairy-free, egg-free, soy-free & gluten-free had you not mentioned it! You rock at this ‘free from’ thing 🙂 Thanks for joining in with #FreeFromFridays.
Thanks lovely! They were so easy & having made a wheat version I think the texture of the glutenfree ones is a lot better!
Oh wow these look amazing – ill have to try them for my mum who’s gf!!
Thanks for linking to #foodiefriday
Thanks hun, they were so good! I prefer them to the wheat ones – they are a lot lighter and more delicate!
Oh my they look incredible! So so hungry now. Yum!
Thank you lovely! And sooo easy to make too!!
Ooooh yummy!
Thanks!
These look fabulous and as if they have just the right crumbly texture.