00:13well hello there folks and a very warm festive welcome back to what's for tea
00:17it's lovely to see you all and i hope that i find you very well and thanks for coming over
00:22for
00:22another wee archive recipe these are absolutely delicious my favorite biscuit recipe on the
00:29channel they're just amazing highly recommend you give them a go and i will catch up with you just
00:35at the end the finest you know it's such a fine biscuit with a sweet but slightly salty vanilla
00:41buttercream and fabulous raspberry jam these are absolutely epic so for the biscuits you're going
00:47to need some unsalted soft butter i've got some plain flour some corn flour and also icing sugar
00:54the combination of the icing sugar and the corn flour is going to give your biscuits that lovely
00:58light fine texture and also some vanilla and then for the filling again we're using butter
01:05and the icing sugar that's going to give you your buttercream filling and then we're also going to
01:09add some vanilla to that as well and then i'm going to add some jam and i'm also going to
01:14add in some
01:15dessert sauce as well just to make it extra fruity i am using a silicone baking mat and it's got
01:21the
01:21wee handy you know circles on the top to give me the size that i'm going to need but if
01:25you don't have one
01:26of these just draw some circles on greaseproof paper and flip it over it'll work just the same
01:31way you'll need one of these nozzles this is an open star tip nozzle it's quite wide and you will
01:37need
01:37quite a wide nozzle so that your you know your mixture can get through and i'm going to use this
01:42nozzle for the buttercream but you can use one of these or just spoon it on with a spoon it's
01:48up to
01:48you but whatever you end up doing you're going to need to use some nice soft butter so make sure
01:53you've
01:53got nice room temperature butter before we start so pop your butter into the bowl and to that we're
02:00going to sift on the icing sugar again this is going to help keep your biscuits lovely and light
02:05and give you that fine texture that our signature with viennese whirls pop in your vanilla and you
02:12want to you know give this a good whisk until it's well combined this will take you about five minutes
02:18it'll go lovely and pale and almost white halfway through scrape your bowl down with a spatula and
02:25then just go back and keep on whisking away until it goes nice and pale and fluffy just like this
02:32and
02:33then you can move on and combine your plain flour and your corn flour together in a bowl you just
02:40want
02:40to give that a wee stir with a spoon sift this a couple of times in a different bowl obviously
02:46with
02:46a sieve and you'll get this lovely fine texture again it's all about creating a nice light you know
02:52airy fine texture and all of these things really do help when they're all combined together so you want
02:59to pop this mixture in in three stages drop a wee you know drop a quarter of your mixture in
03:04and give
03:04it a good mix through with your spatula and just keep going until it's just combined then add some
03:10more of your flour and your corn flour into your sieve pass it through your sieve and again just fold
03:17your mixture together until it's just combined and no more and then the last of your flour and corn
03:23flour run it through the sieve and again just fold it together nice and gently don't over mix this
03:29because you could end up with tough biscuits so just until it's combined and then you can stop and
03:34i was really happy with this and it's got a lovely soft texture so you can go ahead and pop
03:39that into
03:39your piping bag the easiest way i've found of doing this just pop it into a glass you know and
03:44it'll keep
03:45it upright give it a wee shake just to get all of your mixture down to the bottom you may
03:49not get it
03:50all in one go i had to do mine in two goes give it a wee squeeze just to make
03:54sure it's flowing
03:55nicely and if it isn't you can just massage the bag you know and heat it up a wee bit
03:59and that should
04:00you know make it flow a wee bit better so go over to your silicone mat or your paper whatever
04:06you're
04:07using and just pipe on some circles then you can pop them into the oven for between 12 and 15
04:13minutes
04:13on gas mark 4 or 180 c and don't they look fantastic i was really happy with these and they
04:20have retained
04:21a lot of their height like i said in the beginning you know this is the first time that i've
04:26done
04:26this so if i can do this you can definitely do this just take your time it really isn't difficult
04:31just you know start from the outside and work your way in to the center as you can see it's
04:36really
04:36quite easy so once you're happy you can pop these onto a wire rack and let them cool completely
04:43turn half of them upside down for your jam and the other half will be for your top so we're
04:48going
04:48to get the buttercream done now so again into a bowl pop some nice butter this is room temperature
04:54butter so it's quite soft and then on top of that we're going to pop the icing sugar that just
04:59goes
05:00in there you don't have to sift this it's just for the filling then i like to add a dash
05:05of salt
05:05if i'm making this kind of sweet buttercream it just helps to sort of cut down in the sweetness
05:10a wee bit and then back in with some vanilla and give this a good whisk together until it's nice
05:17and pale and fluffy just go in halfway again with your spatula just to make sure everything is off
05:22the bottom and off the sides and then just go back in until you're happy and i was happy with
05:29this it's
05:29nice and pale and light and fluffy and it's going to stand up when it's being piped you know so
05:35if
05:35yours is quite runny looking you can add in some more icing sugar just to stiffen it up and again
05:40just
05:40pop it into your icing bag give it a wee squeeze just to make sure it's all the way down
05:45to the
05:46bottom and i'm going to use a combination of seedless raspberry jam and this lovely raspberry
05:51dessert sauce because the dessert sauce is extra fruity and it just gives another level to your
05:57filling so i'm just going to do this so two tablespoons of each and give those a good stir
06:03together now we can go into the sandwiching so select the top and select a bottom i'm going to put
06:08the the jam on the bottom and the cream on the top just so that you know when you sandwich
06:13them
06:13together the jam isn't running all over the cream and because i've got a wee hole in the middle
06:19this is just what my piping nozzle has created i'm going to add another wee blob of jam in the
06:25center as
06:25well and it just helps you know it helps to hold the lid on so just do that for all
06:30your biscuits
06:31like i said i'm putting the jam in the bottom and the cream on the top so that when i
06:35turn it upside
06:35down you know the the jam doesn't run all over the cream and it just looks a wee bit neater
06:41so yeah this doesn't take long at all like i said i am using a piping nozzle for the the
06:47cream but
06:47you don't have to do that if you don't have one of these nozzles you can easily just use a
06:51spoon
06:52or any nozzle you like it depends how neat and tidy you want them and that's them done so all
06:58i have
06:59to do is pop them back onto a wire rack because the last thing we're going to do is decorate
07:02the top
07:03with some icing sugar and that's them done these can be kept in an airtight container
07:07for up to a week that's if they last that long because these are actually all gone now
07:13they were absolutely fabulous so yeah like i said this is my absolute favorite biscuit that i've ever
07:19done on the channel if you've never tried a v&e swirl or a melting moment please do give them
07:25a go
07:25they have a texture unlike any other biscuit that i have ever tried but thank you so much for watching
07:31and a huge thank you as usual to the supporters of the channel over my patreon page to the channel
07:38members here on youtube for you all for watching leaving your lovely comments for those that share
07:43the videos or who have bought me a super thanks donation or even a coffee using the buy me a
07:49coffee
07:49link it's all very much appreciated and i will catch up with you during the week
07:54back here on what's for tea so take care and bye for now bye now
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