Tesco Food Officialさんのインスタグラム写真 - (Tesco Food OfficialInstagram)「Were you watching last night’s #GBBO Biscuit challenge like 😍😍😍? #BakeOff some chocolate-dipped showstoppers of your own with these irresistible black forest Viennese Swirls. Ingredients 250g unsalted butter, softened 50g icing sugar, sifted 250g plain flour, sifted 60g cornflour, sifted 1/2 tsp vanilla extract 200g (7oz) dark chocolate, broken into pieces For the filling 100g unsalted butter, softened 200g icing sugar, sifted ½ tsp vanilla extract 100g Morello cherry conserve Method Heat the oven to gas 5, 190°C, fan 170°C. Line and grease 2 baking trays with nonstick baking paper. In a food processor, blend the butter, icing sugar, plain flour, cornflour and vanilla extract until smooth. Spoon into a piping bag fitted with a large open star nozzle and pipe 24 rosettes, 4cm wide, leaving space for spreading. Transfer to the oven to bake for 10-12 minutes, or until lightly golden and firm to the touch. Leave to cool on the trays for 5 minutes before transferring to a cooling rack to cool completely. Put the broken chocolate in a heatproof bowl over a pan of barely simmering water. Melt slowly for 3-4 minutes, then stir gently until smooth. Cool slightly, then dip each biscuit halfway into the chocolate, coating the front and back. Return to the trays, thenA put in the fridge for 10 minutes. Meanwhile, make the filling. Beat the butter, icing sugar and vanilla until light and fluffy. Spoon into a piping bag fitted with a large open star nozzle. Spread 1/2 tsp conserve over half the biscuits then pipe with a thin, even layer of buttercream. Sandwich together with another biscuit, continuing until you have 12 whirls.」9月4日 19時03分