Coffee Viennese Whirls

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Whilst I’ve been off work recovering from last Friday’s knee surgery for the last couple of days, boredom is taking its’ toll. I can’t stand for long periods.  I can’t drive, and can only walk very short distances. What I can do, though, is browse the internet for ideas from inspirational people.  My friend Lynn over on Ink Sugar Spice, shared a delicious recipe recently for Pistachio and Mascarpone Cream Viennese Sandwiches. I have no pistachio paste, but I do have (and love) Nielsen Massey Coffee Extract, and as well all love coffee in this house, it was a done deal!

Digging out my old trusty Be-Ro recipe book that my mum bought me many, many years ago (it was my first ever cook book). I know that this recipe works as I’ve used it lots in the past.  Just a tweak and a little twist was all it needed to produce these deliciously crumbly and delicately tasting biscuits.

Coffee Viennese Whirls
Biscuits:

Filling:

  1. Line two baking trays with parchment paper.
  2. Beat the butter and the icing sugar together for 3-4 minutes until light and airy.
  3. Grind the vanilla powder and coffee together until very fine.
  4. Add to the butter and icing sugar mix along with the flour.
  5. Stir until very well combined. This should produce a fairly stiff paste.
  6. Place a large star nozzle in a piping bag and place the biscuit mixture into the piping bag.
  7. Pipe an even number of circles of the biscuit mixture onto the parchment paper and place into the fridge to chill for 30 minutes.
  8. Preheat the oven to 160℃ (fan), 180℃ conventional.
  9. Place the baking tray into the oven for 15 minutes until the biscuits are pale in colour.
  10. Remove from the oven, but leave the biscuits on the trays to cool for 5 minutes.
  11. Transfer the biscuits to a cooling rack and leave until cold. (These biscuits are very ‘short’ and therefore quite delicate, so handle them gently).
  12. Beat the Philadelphia cheese, butter, icing sugar and coffee extract together until smooth.
  13. Transfer the filing mixture to a piping bag and pipe a circle on to half of the biscuits.  Sandwich the other half of the biscuits together.
  14. These will keep for a couple of days in the fridge (store them there, due to the butter and Philadelphia), but allow them to come back to room temperature to improve the flavour and smooth texture of the filling.

Coffee Viennese Whirls
Thanks to Lynn for giving me the inspiration to play with this old recipe and to give it a different little twist.

Winning Be-Ro banana bread recipe

Please note that the original recipe is NOT mine. It’s one that I found years ago in one of my trusty fail-safe, go-to recipe books. It came from the Home Recipes with Be-Ro Flour, 37th edition. I wanted to share it, along with some little alterations that I have made along the way to all the banana bread lovers out there.
200g (8oz) Self raising flour
1.25ml (1/4 tsp) Bicarbonate of soda
2.5ml (1/2 tsp) Salt – I NEVER add this
75g (3oz) Butter – I use Stork margarine
150g (6oz) Caster sugar
2 Eggs, beaten
450g (1lb) Bananas (weighed with the skin on)
100g (4oz) Walnuts, chopped (optional)
Winning Be-Ro banana bread recipe
Recipe Type: Baking
Author: www.freycob.co.uk
Ingredients
  • 200g (8oz) Self raising flour
  • 1.25ml (1/4 tsp) Bicarbonate of soda
  • 2.5ml (1/2 tsp) Salt – I NEVER add this
  • 75g (3oz) Butter – I use Stork margarine
  • 150g (6oz) Caster sugar
  • 2 Eggs, beaten
  • 450g (1lb) Bananas (weighed with the skin on)
  • 100g (4oz) Walnuts, chopped (optional)
Instructions
  1. Preheat your oven to 180C, Fan 160C, Gas 4.
  2. Grease & flour a 2lb loaf tin.
  3. Mix together the flour, bi-carb and salt (if using).
  4. Mash the bananas.
  5. Cream together the butter and sugar until pale & fluffy.
  6. Add the eggs, a little at a time, alternately with a spoonful of the flour mixture and beat well.
  7. Stir in the remaining flour, bananas and walnuts (if using).
  8. Pour into your prepared tin & bake for 1 1/4 hours, or until a skewer, inserted into the centre, comes out clean.
  9. Leave to cool for a few minutes, then turn out to cool completely.
  10. Once cool, wrap in foil and ideally leave for 24 hours before slicing & eating.
1. Preheat your oven to 180C, Fan 160C, Gas 4.
2. Grease & flour a 2lb loaf tin.
3. Mix together the flour, bi-carb and salt (if using).
4. Mash the bananas.
5. Cream together the butter and sugar until pale & fluffy.
6. Add the eggs, a little at a time, alternately with a spoonful of the flour mixture and beat well.
7. Stir in the remaining flour, bananas and walnuts (if using).
8. Pour into your prepared tin & bake for 1 1/4 hours, or until a skewer, inserted into the centre, comes out clean.
9. Leave to cool for a few minutes, then turn out to cool completely.
10. Once cool, wrap in foil and ideally leave for 24 hours before slicing & eating.


Rosie’s notes:

A) I add ALL of my ingredients to the bowl & mix as per the ‘all in one’ method.
B) Instead of greasing & lining my tins, I find it much easier & more convenient to line them with a loaf tin liner from Lakeland.
C) when the mixture is in the tin, scatter the top with some more chopped walnuts and then sprinkle some soft brown sugar over the top. The flavour that this imparts is amazing!
D) Try spreading your sliced banana bread with some proper butter for added flavour.
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Great Banana Bread Bake Off

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I spent a lovely afternoon in Vanessa Kimbell’s kitchen this afternoon where we decided to have an impromptu banana bread bake-off to use up some over-ripe bananas she’d got.
I chose to go with my very trusty (and fail safe) Be-Ro recipe, whilst Vanessa chose to follow Mary Berry’s.
There was no difference in the quality of ingredients used. All the eggs were free range from Vanessa’s chickens. The flour, (star anise) sugar, milk, Stork margarine and bananas were identical with exception to the quantities specified in the recipes. They were both made using the ‘all-in-one’ method using Kenwood K-Mix machines. Poured into identical greased & floured tins and baked on the same oven shelf for an identical amount of time.
From the start, my cake looked a different colour as my recipe called for 1lb of (skin on) bananas, whilst Vanessa’s only wanted 2 whole bananas.
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The resulting bake was judged by us both but to add an unbiased twist, was also judged by Vanessa’s husband, Alastair, who had no idea which one of us had baked which loaf. The initial reaction from us all was that one loaf seemed to be richer in colour, darker on the crust, had risen more and smell more intensely of banana. On cutting, from the crumb one was obviously lighter in texture.
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The hands down winner was this one…
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Which recipe was the winner? Why Be-Ro of course! My mum bought each of my sisters & I our first ever recipe book. Mine was the 35th edition, and since then I have added 3 more, updated versions, to my collection. It was my first ever recipe book & the one that I trust to work implicitly every time.
Thanks to Vanessa for such a lovely afternoon of laughs & baking together, and for letting me bring the winning loaf home to keep my hubby ‘sweet’ as I was later home than planned/promised.