Description
Delicate and buttery Viennese Whirls are classic sandwich cookies filled with raspberry jam and vanilla buttercream. These melt-in-your-mouth biscuits are elegant, lightly sweet, and perfect for tea parties or special occasions. Inspired by Mary Berry’s version from The Great British Baking Show, this recipe produces tender cookies with rich flavor and beautiful swirls.
Ingredients
Scale
- 250g unsalted butter – very soft but not melted
- 50g powdered sugar – adds sweetness and light texture
- 225g all-purpose flour – provides structure
- 25g cornstarch – creates a delicate, tender crumb
- 100g unsalted butter (for filling) – for creamy buttercream
- 200g powdered sugar (for filling) – sweetens and thickens
- 1/2 tsp vanilla extract – adds aroma and flavor
- 1/2 cup seedless raspberry jam – provides fruity tang for balance
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and trace 2-inch circles on the underside for piping guides.
- In a bowl, beat softened butter and powdered sugar until pale and fluffy.
- Sift in the flour and cornstarch, then mix on low speed until just combined. Beat briefly on medium until smooth.
- Spoon dough into a piping bag fitted with a medium star tip (e.g., Wilton 1M).
- Pipe swirled rounds onto parchment, slightly smaller than traced circles. Chill for 30 minutes to maintain shape.
- Bake one tray at a time for 10–15 minutes until edges turn light golden. Cool on the tray for 5 minutes, then move to a wire rack.
- For the filling, beat butter, powdered sugar, and vanilla extract until light and creamy. Transfer to a piping bag with a large star tip.
- Spread a thin layer of raspberry jam on half the cookies and pipe buttercream on the other halves.
- Gently sandwich one jam cookie with one buttercream cookie. Dust lightly with powdered sugar before serving.
Notes
- Ensure the butter is very soft but not melted for easy piping.
- Chill unbaked cookies for 30 minutes to help them retain their swirl shape.
- Use a digital kitchen scale for accuracy—precise measurements ensure perfect texture.
- Do not overload with jam; a thin layer prevents sliding.
- Store filled cookies in the refrigerator for up to 5 days and bring to room temperature before serving.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 305 kcal
- Sugar: 21 g
- Sodium: 7 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 47 mg
Keywords: Viennese Whirls, Mary Berry Viennese Whirls, British butter cookies, raspberry jam biscuits, vanilla buttercream cookies, tea time cookies, melt in your mouth biscuits