Go Back
–+ servings
Viennese whirls piped with raspberry jam and vanilla buttercream

Viennese Whirls

Viennese Whirls are buttery, melt-in-your-mouth cookies AKA British biscuits that are sandwiched with jam and vanilla buttercream. Based on Mary Berry’s Viennese Whirls recipe, this traditional British Biscuit will become a fast favorite!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Course Dessert
Cuisine British
Servings 12 sandwich cookies
Calories 375 kcal

Equipment

  • 2 Piping Bags
  • 1 Wilton 1M Piping Bag
  • Stand Mixer optional

Ingredients
  

For the Cookies

  • 250 grams Butter unsalted
  • 50 grams Powdered Sugar sifted
  • 250 grams All-purpose Flour
  • 25 grams Cornstarch
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt

For the Filling

  • 1/4 cup Fruit Preserves Strawberry, Raspberry, or your favorite
  • 100 grams Butter unsalted
  • 200 grams Powdered Sugar
  • 1/2 tsp Vanilla Extract

Instructions
 

Make the Cookies

  • Preheat the oven to 375°F /190°C. Line two baking sheets with parchment paper and draw 12 circles on each sheet of paper, spaced apart about an inch. Turn the paper over so the pencil marks are face down.
  • Beat the butter and icing sugar well until pale and fluffy. Sift in the flour and cornstarch and mix well.
  • Spoon the mixture into a piping bag fitted with a star tip – I used a Wilton 1M. Pipe 24 swirled rounds inside the circles on the baking sheets.
  • Chill for 20 minutes and then bake in the center of the oven for 13–15 minutes, until a pale golden-brown color. Cool on the baking sheet for 5 minutes then transfer to a cooling rack.

Make the Filling

  • To make the filling, cream the butter in the bowl of a stand mixer. Sift the icing sugar on top and add the vanilla extract. Beat well until very light and smooth.

Assemble the Viennese Whirls

  • Spoon the buttercream into a piping bag fitted with a large star tip or use an offset spatula to spread onto the bottom side of 12 of the cookies
  • Spoon a little jam onto the bottom side of the other 12 of the cookies. Sandwich the cookies together gently. Dust with icing sugar to decorate just before serving.

Nutrition

Serving: 1gCalories: 375kcalCarbohydrates: 39gProtein: 2gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 237mgPotassium: 30mgFiber: 1gSugar: 20gVitamin A: 729IUCalcium: 10mgIron: 1mg
Keyword bake off, baking show, british bake off, british biscuit, filled cookie, mary berry, sandwich cookie, viennese fingers, viennese whirls
Tried this recipe?Let us know how it was!