Mary Berry shared her 30-minute recipe to make tasty Viennese whirls that are filled with homemade jam and vanilla buttercream.
“Push the boat out with these,” Mary teased, knowing full well how easy they are to make with her recipe.
Ready in as little as half an hour, up to 14 Viennese whirls can be brought out of the oven for a lovely afternoon treat.
Do note that baking necessities include: a piping bag; a medium star nozzle; a large star nozzle; and three baking sheets.
Here’s how to make the iconic baker’s Viennese whirls that will taste absolutely delightful.
Mary Berry’s Viennese whirls
Makes: 12 to 14 biscuits
Ingredients
For the jam:
200g raspberries
250g jam sugar
For the biscuits:
250g unsalted butter
50g icing sugar
225g plain flour
25g cornflour
For the filling:
100g unsalted butter, softened
200g icing sugar, plus extra for dusting
Half a teaspoon of vanilla extract
Method
For the jam
Put the raspberries in a small, deep-sided saucepan and crush them using a potato masher. Add the sugar and bring to the boil over a low heat.
When the sugar is melted, increase the heat and boil for a further four minutes. Remove from the heat and pour into a shallow container. Leave to cool and set.
For the biscuits
Preheat the oven to 190C/170C Fan/gas five. Line three baking sheets with non-stick baking parchment.
Using a 5cm round cutter as a guide, draw eight circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
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 nozzle. Pipe 24 swirled rounds inside the circles on the baking sheets.
Bake in the centre of the oven for 13 to 15 minutes, Cool on the baking sheets for five minutes then transfer to a wire rack to cool completely.
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 until 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.
