Previously on RuPaul’s Drag Race UK ten queens walked into the Werk Room in sunny old England, thrilled to be part of the very first season of the icon show. And boy was this season iconic. From Gothy’s meow on the runway, followed by Scaredy Kat birthing herself before exiting the competition, Vinegar Strokes hodge podging out the door third and Sum Ting doing wrong on Snatch Game after a stellar series of runways.
Then, you know, Frock Destroyers happened owning literally all of the girl groups challenges that have come before them, sending poor Crystal home followed by the iconically shady Blu before Cheryl bottomed out in fourth place, leaving Baga, Divina and The Vivienne to fight for the crown.
And fight they did.
With three wins a piece, it all came down to the final challenge before Baga was eliminated leaving Divina and The Vivienne to lip sync their way to the top, with the latter ultimately taking out victory.
From the very first challenge, The Vivienne came in with the focused fire usually reserved for an All Stars winner. She was polished, she was determined and most importantly, she was fierce. And the one time she was down, she turned out one hell of a lip sync which is the skill that ultimately secured her victory.
She was obviously over the bloody mood to be crowned the first winner, particularly given the competition was so tight.
I’ve known The Viv for years. We ran in the same circles on the club scene, quickly becoming firm friends thanks to our similar sense of humour. Once we both got sober, we leant on each other for support and used to catch up for cups of tea and some freshly baked The Viviännchen. So I knew it was the only way to mark the occasion of her victory!
Sweet, crumbly, delicate and light, these biscuits fill you with a life affirming warmth. More importantly, they are delightfully easy to make and as such, are the perfect treat to quickly whip up for your friends.
Serves: 1 current reigning queen and her wannabe scouser friend.
80g icing sugar
100g almond meal
1 egg, separated
1 tbsp rosewater
blanched almonds, to top
1 medium egg yolk , mixed with 1 teaspoon water
Preheat the oven to 150C.
Break marzipan into 1cm cubes and place in the bowl of a stand mixer with the icing sugar, almond meal, flour, rosewater and egg white. Knead with your hands until the dough comes together before transferring to the stand mixer to combine on low for a minute or two. Wrap and transfer to the fridge to chill for an hour or so.
Once chill, break off small balls of dough about the size of golf balls and place on a lined baking sheet. Repeat the process, leaving a gap for expansion, until the dough is done. Next step, press three almonds into the top of each cookie, pointed end towards the top. Whisk the egg yolk with a little bit of water and brush to glaze. Transfer to the oven to bake for fifteen minutes, or until golden.
Transfer to a wire rack to cool for fifteen minutes before devouring, victoriously. Knowing you’re the UK BeBe.
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