Recipes, re-invented from cooking shows
Peanut Butter and Jelly Viennese Whirls
Prep. Time:
Baking Time:
Total Time:
60 mins
30 mins
90 mins
Serves:
8
word
Ingredients
6.5 oz butter, softened 3.5 oz self-rising flour 1 tsp vanilla powder 2 oz caster sugar 3 oz cornstarch (cornflour)
PEANUT BUTTER CREAM 35 g European butter, soft 125 g smooth peanut butter 60 g powdered sugar 40 ml heavy cream 1 teaspoon vanilla powder ¼ teaspoon salt
CHERRY JAM (or use a jar of best shop bought jam) 7 oz black cherries (use canned or frozen if fresh cherries are not in season) 4 oz sugar 1 teaspoon pectin Juice of 1 lemon
Method
Preheat oven to 350ºF and line 2 baking sheets with baking parchment.
Cream the butter and caster sugar together until light and creamy, then add the flour, vanilla powder and cornstarch and mix well.
Pipe rounds of dough (using a star nozzle) onto the prepared baking sheets.
Bake for 20 minutes, until pale golden brown. Leave to cool.
For the peanut butter cream, beat the butter on medium speed until creamy, about 2 minutes. Add the peanut butter, powdered sugar, heavy cream, vanilla powder and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.
For the cherry jam, put a plate in the freezer (for testing, later). Halve the cherries, remove the stones if necessary and place in a heavy-based pan with the sugar, pectin and lemon juice
Cook down over a low heat, stirring regularly until the cherries have broken down. Simmer for 20–25 minutes
Remove the plate from the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
Assemble the biscuits, sandwiching them with a layer of peanut butter cream and a layer of cooled cherry jam.
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Instructions
Preheat oven to 350ºF and line 2 baking sheets with baking parchment.
Cream the butter and caster sugar together until light and creamy, then add the flour, vanilla powder and cornstarch and mix well.
Pipe rounds of dough (using a star nozzle) onto the prepared baking sheets.
Bake for 20 minutes, until pale golden brown. Leave to cool.
For the peanut butter cream, beat the butter on medium speed until creamy, about 2 minutes. Add the peanut butter, powdered sugar, heavy cream, vanilla powder and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.
For the cherry jam, put a plate in the freezer (for testing, later).
Halve the cherries, remove the stones if necessary and place in a heavy-based pan with the sugar, pectin and lemon juice
Cook down over a low heat, stirring regularly until the cherries have broken down. Simmer for 20–25 minutes
Remove the plate from the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
Assemble the biscuits, sandwiching them with a layer of peanut butter cream and a layer of cooled cherry jam.
Heading 5
Ingredients
6.5 oz butter, softened
3.5 oz self-rising flour
1 tsp vanilla powder
2 oz caster sugar
3 oz cornstarch (cornflour)
PEANUT BUTTER CREAM
35 g European butter, soft
125 g smooth peanut butter
60 g powdered sugar
40 ml heavy cream
1 teaspoon vanilla powder
¼ teaspoon salt
CHERRY JAM (or use a jar of best shop bought jam)
7 oz black cherries (use canned or frozen if fresh cherries are not in season)
4 oz sugar
1 teaspoon pectin
Juice of 1 lemon
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