Viennese Whirls
Okay so I first discovered these Viennese Whirls on The Great British Baking Show and I’ve been dying to try them ever since. They looked incredible on the show. I decided to try a couple recipes from the show myself! Like these Viennese Whirls from Mary Berry! They’re from the US season 4 episode 2! It was a good recipe to try out first, and I can’t recommend it enough. Tender shortbread filled with a homemade raspberry jam. It’s the perfect balance of sweet, buttery and tart.
If you really want to make these with a bit of store-bought help, you can totally use store-bought jam (any flavor you’d like) and I won’t say anything. I’ll turn the other way and pretend not to look. I’ll just be happy that you gave this recipe a try! The cookies are incredible.
Viennese Whirls
Equipment
- Saucepan
- Wooden spoon
- Fine mesh sieve
- Mixer
- Baking sheet
- Piping bag with star tip
Ingredients
Raspberry Jam:
- 200 g raspberries
- 250 g granulated sugar
- 1 tablespoon fresh lemon juice
Cookies:
- 250 g unsalted butter very soft
- 50 g powdered sugar
- 225 g all-purpose flour
- 25 g cornstarch
- For the filling
- 100 g unsalted butter softened
- 200 g powdered sugar
- ½ tsp vanilla extract
Instructions
- For the jam, place the raspberries in a small, deep-sided saucepan and crush them with the back of a wooden spoon or masher. Add the sugar and lemon juice and bring to boil over a low heat. When the sugar has dissolved, increase the heat to medium and boil for about 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a fine mesh sieve if you prefer a seedless jam). Set aside to cool completely until ready to use.
- For the cookies, preheat the oven to 375°F. Line two baking sheets with parchment paper. Using a 2-inch round cookie cutter as a guide, draw 12 circles on each paper, spaced well apart. Turn the paper over so the pencil marks are underneath. Set aside.
- Beat together the butter and powdered sugar in a large bowl until pale and fluffy, about 4 to 5 minutes. Sift in the flour and cornstarch and beat well, until thoroughly mixed. Transfer the mixture into a large piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the prepared baking sheets.
- Bake the cookies until pale golden-brown in color, about 13—15 minutes. Remove from oven and cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.
- For the filling, beat the butter in a bowl and sift in the powdered sugar. Add the vanilla extract and beat on moderate speed 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 cookies and place jam-side up on a baking sheet. Pipe the buttercream over the jam and sandwich with the remaining cookies. Serve immediately or place in an airtight container and store in the fridge for up to 4 days. Allow to come to room temperature before eating. Enjoy!
