Mary Berry's Viennese Whirls

by - September 02, 2016

Hey everyone, if any of you watched The Great British Bake Off this week, you will know that it was biscuit week. For the technical challenge the bakers were told to make Mary Berry's Viennese Whirls. Today, I'm going to be sharing that recipe with you all. I hope you enjoy this post and I will see you all very, very soon. xxx

Ingredients: (Makes 12)

For the Jam:

200g of Raspberries
250g of Jam Sugar

For the Biscuits:

250g of Very Soft Unsalted Butter
50g of Icing Sugar
225g of Plain Flour
25g of Cornflour

For the Filling:

100g of Unsalted Butter, softened
200g of Icing Sugar (plus extra for dusting)
1/2 tsp. of Vanilla Extract


For the jam, place the raspberries in a small, deep sided pan and crush them with a masher. Add the sugar, and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool, and then chill to set the jam.

For the biscuits, preheat the oven to 190 C/Fan 170 C/Gas Mark 5.Line 3 baking trays with non-stick baking parchment and ,using a 4cm as a guide, draw 8 circles (spaced well apart) on each piece of baking parchment. Turn the parchment over so the pencil marks are on the underside.

Measure the butter and icing sugar into a bowl and beat well until pale and fluffy. Sieve in the flour and cornflour and flour and beat well, until thoroughly mixed.

Spoon the mixture into a piping bag fitted with a medium sized star nozzle. Pipe 24 swirled rounds (not rosettes) inside the circles on the baking parchment.

Bake in the centre of the oven for 13-15 minutes, until a pale golden-brown colour. Cool on the baking tray for 5 minutes and then transfer to a cooling rack to cool and harden.

For the filling, measure the butter into a bowl and sift the icing sugar over the top. Add the vanilla extract and beat with spoon, or electric whisk, until very light and smooth. Spoon into a piping bag fitted with a large star nozzle.

Spoon a little jam onto the underside of just 12 biscuits and place jam side up on a cooling rack. Pipe the buttercream of the jam and sandwich together with the remaining biscuits. Dust with icing sugar to decorate.

And there you go, 12 Viennese whirls. I hope you enjoyed this post, and if you make these yourselves post a picture on instagram with #bakingwithlouloves and #gbbo .I will see you all very, very soon,

Love Lou

Qotp - What is your favourite thing to bake?

Aotp - Tanya Burr's Triple Chocolate Cookies

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  1. I'm loving bake off right now! Mmm so tasty :)

    1. And your blog is looking so lovely Lou!

    2. Always loving bake off! xxx

    3. And thanks so much! It means a lot xxx

  2. These look fantastic!

    Lots of love, Indie :)

  3. Mmm so going to have to try these now! Nicely written too☺️

    1. Send me pictures if you do! Thank you so much! xxx


I love reading all your comments :)