Viennese Whirls

I’ve recently been rewatching The Great British Bake-Off (or The Great British Baking Show as it is named here in the US), and although I’ve already seen what has been available here in the states before and even though I’m rewatching it for the third time, I still love it! I still cry and laugh and get excited as I’ve never seen it before even on this third viewing. The contestants are so lovable and my favorite part is that they’re all friendly and willing to help each other, and do so on several occasions. I find that kind of camaraderie doesn’t really happen in American reality shows. I just wish that there was a way to watch some of the earlier seasons that aren’t available here in the US (mainly the very first season where The Boy Who Bakes wins). I’m still waiting for them. By the way, none of this is sponsored I’m just a fan, and if you haven’t seen it or just haven’t seen it in a while, I recommend revisiting! I decided to try a couple recipes from the show myself! Like these Viennese Whirls from Mary Berry! They’re from the US season 4 episode 2! It was a good recipe to try out first, and I can’t recommend it enough.

Let’s start by making a quick and super simple jam. Place the raspberries in a small, deep-sided saucepan and crush them with the back of a wooden spoon or masher. Add the sugar and lemon juice and bring to boil over a low heat. 

**Note: Before starting this recipe, it’s important to note that since this is Mary Berry’s recipe from an episode of The Great British Bake-Off, the recipe is in weight measurements and not in standard US form. I highly recommend having a kitchen scale for special recipes like these. I got mine from Amazon and I LOVE it. It’s inexpensive and works great. You can click here to check it out!**

When the sugar has dissolved, increase the heat to medium and boil for about 4 minutes. Remove from the heat and carefully pour into a shallow container. Set aside to cool completely until ready to use.

**Tip: If you prefer seedless jam, you can pass it through a fine mesh sieve before placing it into the shallow container to remove them. I want this to be as quick and painless as possible, so I just left them in!*

While the jam cools, let’s work on the cookies. This is basically a shortbread cookie. Beat together the butter and powdered sugar in a large bowl until pale and fluffy, about 4 to 5 minutes.

**Tip: It’s super super SUPER important that the butter be very soft. Not melted, but just extremely soft. If the butter isn’t soft enough, the dough will be impossible to pipe out. To ensure that the butter is very soft I recommend leaving it out overnight.**

Sift in the flour and cornstarch and beat well, until thoroughly mixed. Transfer the mixture into a large piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the prepared baking sheets.

**Note: This is one of the few times when I actually sifted because cornstarch tends to be lumpy but also because Mary Berry says to and I wanted to listen.**

To prepare the baking sheets, line two standard-sized baking sheets with parchment paper. Using a 2-inch round cookie cutter as a guide, draw 12 circles on each paper, spaced well apart. Turn the paper over so the pencil marks are underneath. Set aside.

Bake the cookies until pale golden-brown in color, about 13—15 minutes. Remove from the oven and cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden. 

**Note: These are very delicate cookies when they first come out of the oven, and so it’s important to allow them to cool completely because that’ll allow them to firm up and make them less delicate.**

For the filling, beat the butter in a bowl and sift in the powdered sugar. Add the vanilla extract and beat on moderate speed until very light and smooth.

Spoon into a piping bag fitted with a large star nozzle. Spoon a little jam onto the flat side of 12 of the cookies and place jam-side up on a baking sheet. Pipe the buttercream over the jam and sandwich with the remaining cookies.

**Note: You really do need a sturdy pastry bag for this recipe because the dough is somewhat firm…but less so with the help of the very softened butter. You can find a sturdy bag either online or at a craft store or baking supply store.**

Serve the sandwich cookies immediately, or if you want to make them ahead of time or have leftovers, you can place them in an airtight container and store in the fridge for up to 4 days. Allow to come to room temperature before eating, as they’ll taste better that way.

These cookies are sweet and decadent, and it’s a fair warning because you’ll take a bite and they’ll be delicious but also it’s the type of dessert that you’ll be very satisfied with one sandwich cookie. It hits the spot.

You’ll have some leftover jam which you can save in a container or jar with a tight fitting lid, in the fridge and keep it there for the next time you want to make these or for any other jam moments. It would be great on toast or even homemade biscuits with a bit of butter or clotted cream (if we’re keeping that British theme going).

If you really want to make these with a bit of store-bought help, you can totally use store-bought jam (any flavor you’d like) and I won’t say anything. I’ll turn the other way and pretend not to look. I’ll just be happy that you gave this recipe a try! The cookies are incredible.

Viennese Whirls

 

Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

These Viennese Whirls from Mary Berry and the Great British Bake-Off are amazing! Homemade raspberry jam and cream-filled buttery shortbread cookies!

Author: The Candid Appetite

Serves: 12 cookies

Ingredients

Raspberry Jam:

• 200g (7oz) raspberries
• 250g (9oz) granulated sugar
• 1 tablespoon fresh lemon juice

Cookies:

• 250g (9oz) unsalted butter, very soft
• 50g (1¾oz) powdered sugar
• 225g (8oz) all-purpose flour
• 25g (1oz) cornstarch
• For the filling
• 100g (3½oz) unsalted butter, softened
• 200g (7oz) powdered
• ½ tsp vanilla extract

Instructions

1. For the jam, place the raspberries in a small, deep-sided saucepan and crush them with the back of a wooden spoon or masher. Add the sugar and lemon juice and bring to boil over a low heat. When the sugar has dissolved, increase the heat to medium and boil for about 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a fine mesh sieve if you prefer a seedless jam). Set aside to cool completely until ready to use.
2. For the cookies, preheat the oven to 375°F. Line two baking sheets with parchment paper. Using a 2-inch round cookie cutter as a guide, draw 12 circles on each paper, spaced well apart. Turn the paper over so the pencil marks are underneath. Set aside.
3. Beat together the butter and powdered sugar in a large bowl until pale and fluffy, about 4 to 5 minutes. Sift in the flour and cornstarch and beat well, until thoroughly mixed. Transfer the mixture into a large piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the prepared baking sheets.
4. Bake the cookies until pale golden-brown in color, about 13—15 minutes. Remove from oven and cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.
5. For the filling, beat the butter in a bowl and sift in the powdered sugar. Add the vanilla extract and beat on moderate speed until very light and smooth. Spoon into a piping bag fitted with a large star nozzle. Spoon a little jam onto the flat side of 12 of the cookies and place jam-side up on a baking sheet. Pipe the buttercream over the jam and sandwich with the remaining cookies. Serve immediately or place in an airtight container and store in the fridge for up to 4 days. Allow to come to room temperature before eating. Enjoy!

Notes

Recipe adapted from Mary Berry and PBS.

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