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Viennese Whirls

These buttery, lightly sweet cookies are a classic based on Mary Berry’s recipe. Sandwich them with buttercream and any jam of your choice.

Viennese Whirls with Buttercream and Jam

I have a very important question.  You know that hit bit of Brit telly, with a grandmotherly female judge and a strangely likable yet somehow not so lovable dude judge? Yeah, that one.

Do you call it The Great British Bake Off, or The Great British Baking Show?

Me, I personally go with the first. It may have something to do with the fact that I watch it on the British schedule (YouTube is life, baby), and it could have something with the fact that I think Baking Show just sounds kinda… lame.  The only reason it’s not called Bake Off in the US of A is because Pillsbury actually holds a copyright on that phrase.  And I’m like “Really, Pillsbury? REALLY?!”  Then I rebel and call it Bake Off anyway.

Viennese Whirls with Buttercream and Jam

Oh, and the other thing?  Mary Berry is really the only judge for me– she makes you feel like she puts such love and care into every little thing she bakes.  Not to mention that NAME! I might try petitioning my husband to change our last name to Berry, because can you think of anything better than that? I can’t.

Anyway, fangirling aside, these are Mary Berry’s Viennese Whirls, but I converted the recipe to volume measurements.  Because letsbereal, Americans like their cups, tablespoons, and teaspoons.  They may not be as exact as a scale (or as expensive), but they sure are easy to work with. 

If you aren’t GBBO obsessed, 1) these are featured on Netflix season 4, episode 2 (go watch it), 2)What is WRONG with you?, and 3) here are a few pointers:

Tips for successful Viennese Whirls

  1. get that butter SOFT.  You have to pipe the dough, and your hands don’t need any of that stiff dough nonsense to deal with.
  2. After you’ve piped it, if the dough is very soft, then you may wish to pop them in the refrigerator for 15 minutes so that they can stiffen a bit and hold their shape during baking.
  3. You’re going to need a real piping bag with a coupler and star tip for these. Sorry, a Ziploc bag just isn’t strong enough. They’re all pretty cheap (WalMart usually has a decent selection, and so do Michaels and Hobby Lobby.), and the dough won’t be popping holes in that bag.
  4. The cookies and buttercream freeze incredibly well separately. So all you have to do is pull them out, fill them, and eat. This is a VERY GOOD IDEA.

Light, buttery, and only slightly sweet, the cookies perfectly balance with the sweetness of the buttercream and the tartness of the jam.  Raspberry jam is traditional, but I used Bonne Maman’s Four Fruits Preserves. I love love  LOVE all of their flavors, but that one is pretty much the best of all worlds.  Really though, you could pick any flavor you wanted so long as it’s bright and colorful and pretty.  Because pretty food tastes even better, right? 

Viennese Whirls with Buttercream and Jam

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Mary Berry’s Viennese Whirls


  • Author: Rebecca Neidhart
  • Total Time: 35-40 minutes

Description

These buttery, lightly sweet cookies are a classic based on Mary Berry’s recipe. Sandwich them with buttercream and any jam of your choice.


Ingredients

Scale

For the Cookies

  • 1 cup (227 g) very soft butter
  • 1/2 cup (120 g) powdered sugar
  • 1 1/2  (210 g) cups all-purpose flour
  • 2 Tbsp. (16 g) cornstarch

For the Filling:

  • 2 cups powder sugar
  • 7 Tbsp. of very soft butter
  • 1/2 tsp. of pure vanilla extract
  • 1/2 cup raspberry jam, or any other flavor that you prefer

Instructions

Cookies: Preheat your oven to 375° and line three baking sheets with parchment paper.  You can use a round cutter to trace 2 inch circles onto the bottom side of the parchment, or you can freehand the circles when you pipe them on. In a mixing bowl, use a hand mixer to beat together the cup of butter with the 1/2 cup of powder sugar until light and fluffy.  Sift in the flour and cornstarch, then beat until fully incorporated. Fit a piping bag with the coupler and a large star tip (like this) and fill with the dough.  Pipe 2″ rounds onto the parchment paper.  If the dough is extremely soft, refrigerate it for 15 minutes to help the dough maintain it’s shape in the oven, then bake for 12-15 minutes or until they are golden and very lightly browned around the edges. Filling: Beat together the 2 cups of powdered sugar, 7 Tbsp. butter, and 1/2 tsp. vanilla.  Spoon into another piping bag fitted with coupler and star tip.  Pipe the buttercream onto the flat side of half of the cookies, and spread about 1/2 tsp. of jam onto the other half.  Sandwich them together and refrigerate until the buttercream is firm.  Store in an airtight container in the refrigerator for 2-3 days.

Notes

  1. get that butter SOFT.  This dough is going to be piped, and your hands don’t need any of that stiff dough nonsense to deal with.
  2. After you’ve piped it, if the dough is very soft, then you may wish to pop them in the refrigerator for 15 minutes so that they can stiffen a bit and hold their shape during baking.
  3. You can’t do the whole Ziploc bag for piping thing– you need a real piping bag with a coupler and star tip.  They’re all pretty cheap (WalMart usually has a decent selection, and so do Michaels and Hobby Lobby.), and the dough won’t be popping holes in that bag.
  4. The cookies and buttercream freeze incredibly well separately, so all you have to do is pull them out, fill them, and eat.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baking
Recipe rating

Holli

Wednesday 24th of February 2021

Re-watched this episode of The Great British Baking Show while i made these and they turned out ok. The buttercream was in desperate need of a tablespoon or so of milk.

Rebecca Neidhart

Wednesday 3rd of March 2021

Thanks for the feedback Holli! That episode is one of my favorites.

Jordynn Grossman

Friday 1st of January 2021

Loved this recipe, I did find though that I needed to add at least 2 tbsp of milk to the frosting to make it pipe able.

Lilee

Wednesday 18th of November 2020

I found my dough to be quite stiff. What can I do to fix that?

Rebecca Neidhart

Thursday 19th of November 2020

Hi Lilee! The dough is supposed to be pretty stiff, but sometimes it can be too hard to get out of the piping bag. Usually, in that case, it's due to the butter being too hard. Holding it in your hands will help the dough be more pliable, or setting it in a warm place for a bit. I hope that helps!

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Dee

Saturday 28th of March 2020

How many does this recipe yield?

Rebecca Neidhart

Monday 30th of March 2020

Hey Dee! A lot of it depends on how thick you pipe the dough on, but you should get about 24 cookies, or 12 sandwiches.