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cookingwithmykids

Mary Berry's viennese whirls

Viennese whirls are a simple but delicious 4 ingredient biscuit that are easy enough for kids to help bake.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Afternoon tea
Cuisine: British
Calories: 316
Ingredients Method

Ingredients
  

For the biscuits
  • 200 g soft unsalted butter
  • 50 g icing sugar
  • 200 g plain flour
  • 25 g cornflour
  • ½ tap baking powder
For the filling
  • 100 g unsalted butter
  • 200 g Icing sugar
  • ½ tsp vanilla extract

Method
 

Line 2 or 3 baking sheets with baking paper
    Prepare your baking sheets
    1. 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
    1. 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
    1. 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
    1. 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.
    2. Pipe 24 swirls (or blobs) inside the circles on your baking sheets.
    Bake the biscuits
      Preheat the oven to 180C / 160C
      1. Before you bake the biscuits, chill them in the fridge for at leaste 15 minutes so that they hold their shape better.
      2. Bake the biscuits in the oven for 13-15 minutes. They’re ready when they’re a pale golden brown colour.
      3. Cool them on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
      For the filling
      1. Weigh the butter then add to a bowl. Measure the icing sugar out then sift it on top.
      2. 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
      1. We laid the biscuits out on a board with the bases facing up then spooned the jam on one side. Spoon or pipe the butter cream icing onto another biscuit then sandwich together.