RECIPE | Viennese Whirls

Hey Everyone! 

These are a classic Mary Berry recipe that they showcased on the Great British Bake Off over the summer! I really love the sweet bits from the show, so decided to give these beautiful Viennese whirls a go.. hope you enjoy! 

You will need; 

For the jam 

200g raspberries

250g jam sugar 

For the biscuits

250g very soft unsalted butter

50g icing sugar

225g plain flour

25g cornflour

For the filling

100g unsalted butter, softened

200g icing sugar (plus extra for dusting)

1/2 tsp vanilla extract

Method

1. You will start by making the jam, put the raspberries in a small, deep-sided saucepan and crush them with a masher. Add the jam sugar, bring to the boil over a low heat and then once the sugar has melted increase the heat and boil for a further 4 minutes. Remove from the head and carefully pour into a shallow container -if you do not like seeds in your jam now is the time to sieve. I then popped mine in the fridge and left to set. 

2. Preheat the oven to 190C / 170C Fan or Gas 5. Line 3 baking sheets with non stick baking paper, then using a 5cm round cutter draw 8 circles on each sheet of paper, spaced well apart. 

3. Put the butter and icing sugar into a bowl and beat until pale and fluffy, sift in the flour and cornflour and mix thoroughly, you need to mixture to be quite soft so your able to pipe it. Once it is soft, spoon the mixture into a piping bag  with a medium star nozzle and pipe 24 round swirls inside the circles on the baking sheets. 

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

5. Once they have fully cooled, measure the butter and sieved the butter for the filling. Add the vanilla extract and either beat with a wooden spoon or an electric whisk until very light and smooth. Spoon the soft mixture into a pipping bag with a large start nozzle. 

6. Spoon a little of your jam onto the flat side of 13 biscuits, place the jam-side up on a cooling rack and pipe the buttercream over the jam. Sandwich the two together and dust with icing sugar to finish. 

They went down an absolute treat at our family Sunday dinner and someone even said they tasted better than the shop bought ones!

Has anyone else tried this recipe?

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