This delightful English cookie is from PBS' show The Great British Baking Show, courtesy of Mary Berry. LINK
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Viennese WhirlsFor the jam
7 ounces (200 g) raspberries 9 ounces (250 g) jam sugar For the biscuits 9 ounces (250 g) very soft unsalted butter 1 3/4 ounces (50 g) powdered sugar 8 ounces (one cup or 225 g) all-purpose flour 10 ounces (25 g) corn flour For the filling 3 1/2 ounces (100 g) unsalted butter, softened 7 ounces (200 g) powdered sugar, plus extra for dusting ½ tsp vanilla extract Directions
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