Introduction: Viennese Whirls

These are melt-in-the-mouth biscuits filled with jam and vanilla buttercream. This is a Mary Berry recipe


For the jam (or use your favorite store bought.)

  • 200g (7oz) raspberries
  • 250g (9oz) jam sugar

For the biscuits

  • 250g (9oz) very soft unsalted butter
  • 50g (1¾oz) icing suga
  • r225g (8oz) plain flour
  • 25g (1oz) cornflour

For the filling

  • 100g (3½oz) unsalted butter, softened
  • 200g (7oz) icing sugar, plus extra for dusting
  • ½ tsp vanilla extract

Other items

  • Baking sheet lined with parchment
  • piping bag
  • star tip
  • stand mixer

Step 1: Step 1 Prep All Your Ingredents

Step 2: Step 2 the Jam If You Make Your Own.

For the jam, put the raspberries (or berry of choice) in a small, deep-sided saucepan and crush them. Add the sugar and bring to boil over a low heat. When the sugar is melted, increase the heat and boil further for 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a sieve if you'd rather not have seeds in your jam). Leave to cool and set.

Step 3: Step 3 Prep for Biscuits/cookie

preheat the oven to 375F. Line baking sheets with non-stick baking parchment. You can use a 2in round cutter as a guide or just wing it like I did. You want to draw 8 circles on the sheet of parchment paper, spaced well apart. Turn the paper over so the pencil marks are underneath.

Step 4: Step 4 Mix

Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star tip. Pipe the swirled rounds (not rosettes), inside the circles on the baking sheets.

Step 5: Step 5 Bake

Bake in the center of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.

Step 6: Step 6 Filling

For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a star nozzle. Flip a cooled cookie over (flat side up) and pipe a ring of the buttercream onto the flat side of the cookie, leaving room to fill with jam in the center of the buttercream ring.

Step 7: Step 7 Jam

Spoon a little jam onto the flat side of the cookie inside the buttercream ring. Then sandwich with the remaining biscuits. Dust with icing sugar to finish.

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