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This delightful English cookie is from PBS' show The Great British Baking Show, courtesy of Mary Berry.  LINK

Viennese Whirls

For 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
  1. 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 boil over a low heat. When the sugar is melted, increase the heat and boil further for 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a sieve if you'd rather not have seeds in your jam). Leave to cool and set.
  2. For the biscuits, preheat the oven to 375F. Line 3 baking sheets with non-stick baking parchment. Using a 2 inch round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
  3. 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 (not rosettes), inside the circles on the baking sheets.
  4. Bake for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.
  5. For the filling, measure the butter into a bowl and sift the powdered sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle.
  6. 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.

    Tips/Techniques. For this recipe you will need a piping bag, a medium star nozzle, a large star nozzle, 3 baking sheets. If your kitchen is warm and you have time you could try placing the whirls in the fridge for 15 minutes before baking. This will help them hold their shape while cooking. 
Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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  • HOME
  • BAKE!
    • BREAD >
      • Applesauce Muffins
      • Banana Bread
      • Banana Bread
      • Blueberry Buckle Coffee
      • Blueberry Cream Muffins
      • Buttery Soft Rolls
      • Chocolate Chocolate Chip Muffins
      • Crescent Rolls
      • A Proper Crumpet
      • Danish Puff Pastry
      • Easy Corn Bread
      • Lemon Blueberry Bread
      • Lemon Poppy Seed Bread
      • Mom's Drop Doughnuts
      • Orange Bread
      • Popovers
      • Raised Doughnuts
      • Pumpkin Chocolate Chip Muffins
      • Sweet Cornbread Cake
      • 100% Whole Wheat Bread
      • Terry's Favorite Rye Bread
      • Zucchini Bread -- Seattle
      • Zucchini Bread -- Texas
    • Cookies >
      • Best Big, Fat, Chewy Chocolate Chip Cookies
      • Cheesecake Cookies
      • Coconut Macaroons
      • Date Balls
      • Elisenlebkuchen #1
      • Elisenlebkuchen #2
      • Gingerbread Cookies
      • Gingerbread Pan Cookie
      • Lebkuchen #3
      • Mary's Sugar Cookies - - Rolled
      • Molasses Crinkles
      • Oatmeal Coconut Crispies
      • Peanut Blossom Cookies
      • Pecan Sandies
      • Red Velvet Cookies (cake-like "muffin top" cookies)
      • Robin's Perfect Sugar Cookies -- Perfect for Decorating!
      • (Magical) Royal Icing for Cookie Decorating
      • Russian Tea Cakes
      • Shortbread
      • Snickerdoodles
      • Spritz
      • Subway Cookie -- Sugar/Chocolate Chip Hybrid
      • Viennese Whirls
      • Waffle Iron Cookies - Chocolate Turtles
  • Recipe Index
  • Cooking Basics & Videos
    • Baker's Conversion Cheat Sheet
    • Baking Powder or Baking Soda?
    • Cooking Temperature Guidelines
    • How To Cooking Videos
    • Make a Boxed Cake Mix taste like a Bakery Cake
    • Secret to a Perfect Poached Egg
    • Substitutions
    • Tips for a Perfect Cake EVERY Time!
    • Top 10 Tips for Better Cooking
  • Family Traditions
  • About Us
  • Our Favorite Products
  • Papa Ray's Cabbage Rolls
  • Nikki's Chocolate Cake
  • No Fail Swiss Buttercream Frosting
  • Buttermilk Sourdough Pancakes
  • Vanilla Cake