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
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
Preheat the oven to 190C / 170C Fan and line 2 or 3 baking sheets with baking paper
Prepare your baking sheets
Mix the butter and sugar together
Add the flour and cornflour
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.