Mary Berry’s Viennese whirls
Week 2 of the Great British Bake off brought us biscuits. We’ve made iced biscuits and ginger bread in the past, so we went with the technical challenge of (Mary Berry’s) Viennese whirls. They were relatively simple to make with only 4 ingredients and gave us a chance to practice our piping which neither of us have quite mastered yet! You can make the jam yourself but I wouldn’t really recommend getting help with that from your little ones unless they’re old enough to be trusted with boiling sugar.
The biscuits themselves were really nice and care of Mary Berry herself. I almost found them a bit too sweet with the addition of jam and icing though, but if you’ve got a really sweet tooth these could be for you!
Time: 20 minutes plus 30+ minutes baking and assembling
Difficulty: Medium
Serves: 12 biscuits
Ingredients
For the biscuits
250g soft, unsalted butter
50g icing sugar
225g plain flour
25g cornflour
For the filling
100g unsalted butter
Icing sugar
½ tsp vanilla extract
Jam
How to make Mary Berry’s Viennese Whirls
Preheat the oven to 190C / 170C Fan & Prepare your baking sheets
Line 3 baking sheets with non-stick baking paper. Using a 5cm/2in round cutter as a guide, get your child to help draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
Mix the butter and sugar together
Get your child to weigh the butter (250g) then add to a mixing bowl.
Measure the icing sugar (50g) then add it to your bowl. Beat them together with a wooden spoon until they are light and fluffy.
Add the flour and cornflour
Measure the flour (225g) and cornflour (25g) into a bowl then sieve into your butter/sugar mixture. Beat everything together again until it’s well mixed.
Pipe the biscuits
Fit a piping bag with a medium star nozzle then spoon the mixture in. If you don’t have a piping bag you can spoon the mixture directly onto your baking sheets – you just wont get the same whirl affect.
Pipe 24 swirls (or blobs) inside the circles on your baking sheets.
Bake the viennese whirls
* If you’ve got a warm kitchen and the time, chill the biscuits in the fridge for 15 minutes before you bake them so that hold their shape better.
Bake the biscuits in the oven for 13-15 minutes. They’re ready when they’re a pale golden brown colour.
Cool them on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
For the filling
Get your child to weight the butter (100g) then add to a bowl. Measure the icing sugar (200g) out then sift it on top.
Add the vanilla extract (1/2 tsp) and beat with a wooden spoon (or electric whisk) until thoroughly mixed and smooth. Fit a large star nozzle onto your piping bag then spoon in the filling.
Assemble the viennese whirls
We laid the biscuits out on a board with the bases facing up then spooned the jam on one side. Spoon the butter cream icing onto another biscuit then sandwich together.
Mary Berry's viennese whirls
Ingredients
For the biscuits
- 250 g soft unsalted butter
- 50 g icing sugar
- 225 g plain flour
- 25 g cornflour
For the filling
- 100 g unsalted butter
- Icing sugar
- ½ tsp vanilla extract
Instructions
Preheat the oven to 190C / 170C Fan and line 2 or 3 baking sheets with baking paper
Prepare your baking sheets
- Using a 5cm/2in 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.
Mix the butter and sugar together
- Weigh the butter then add to a mixing bowl. Measure the icing sugar then add them to your bowl. Beat them together with a wodden spoon until they are light and fluffy.
Add the flour and cornflour
- Measure the flour and cornflour into a bowl then sieve into your butter/sugar mixture. Beat everything together again until it’s well mixed.
Pipe the biscuits
- Fit a piping bag with a medium star nozzle then spoon the mixture in. If you don’t have a piping bag you can spoon the mixture directly onto your baking sheets – you just wont get the same whirl affect.
- Pipe 24 swirls (or blobs) inside the circles on your baking sheets.
Bake the biscuits
- * If you’ve got a warm kitchen and the time, chill the biscuits in the fridge for 15 minutes before you bake them so that hold their shape better.
- Bake the biscuits in the oven for 13-15 minutes. They’re ready when they’re a pale golden brown colour.
- Cool them on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
For the filling
- Weigh the butter then add to a bowl. Measure the icing sugar out then sift it on top.
- Add the vanilla extract and beat with a wooden spoon (or electric whisk) until thoroughly mixed and smooth. Fit a large star nozzle onto your piping bag then spoon in the filling.
Assemble the biscuits
- We laid the biscuits out on a board with the bases facing up then spooned the jam on one side. Spoon the butter cream icing onto another biscuit then sandwich together.
- Lay the biscuits out then spoon a little jam onto the flat side of the biscuit.
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