These Viennese Whirls Biscuits are a melt in your mouth biscuits sandwiched between a vanilla buttercream and homemade raspberry jam.

For the jam, simply mix equal amounts of raspberries and sugar and add some lemon zest, boil for about 5 minutes until the jam is set.

It is important to place the biscuits in the fridge before baking, so they keep their shape while baking. Don’t over bake them, they should be pale golden brown and should melt in your mouth.

Print Recipe

Viennese Whirls Biscuits

These Viennese Whirls Biscuits are a melt in your mouth biscuits sandwiched between a vanilla buttercream and homemade raspberry jam.

Prep Time50

Cook Time15

Total Time1 5

Servings: 12 cookies

Author: Fabio

Ingredients

250 g soft unsalted butter
50 g icing sugar
225 g plain flour
25 g cornflour
pinch of salt
For the filling:
100 g soft unsalted butter
200 g icing sugar
1 tablespoon vanilla paste
For the jam
200 g fresh raspberries
200 g granulated sugar
1 lemon zest only

Instructions

For the jam, put the raspberries in a small saucepan and crush them . Add the sugar and lemon zest and bring to the boil over a low heat. When the sugar is melted, increase the heat and boil for a further 4 minutes. Remove from the heat and carefully pour into a shallow container.
Leave to cool and set.
For the biscuits, beat butter and icing sugar into a bowl 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 nozzle. Pipe 24 even swirled rounds on the a parchment paper lined baking sheets.
Place the biscuits for 30 minutes in the fridge.
Preheat oven to 375F (190C)
Bake in the centre 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.
For the filling, place the butter and icing sugar into a bowl. Add the vanilla extract and beat with a wooden spoon or an electric mixer until very light and smooth. Spoon into a piping bag fitted with a large star nozzle.
Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish.

Adapted from Mary Berry’s recipe.