Viennese whirls
Print Recipe

Mary Berry's viennese whirls

Viennese whirls are a simple but delicious 4 ingredient biscuit that are easy enough for kids to help bake.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Afternoon tea
Cuisine: British
Keyword: biscuits
Servings: 12
Author: cookingwithmykids

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.