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How to Make Viennese Whirls

Viennese whirls are the ultimate afternoon indulgence; consisting of a layer of jam and a layer of buttercream, sandwiched between two biscuit whirls. The classic British confection combines a melt-in-your-mouth biscuit texture with velvety dollops of jam and super smooth cream – we pretty much think it coined the phrase “party in your mouth”! Follow the recipe below to learn how to make your own.

Biscuit Ingredients:

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

Jam Ingredients:

  • 250g of Sugar
  • 200g of Raspberries

Filling Ingredients:

  • ½ tsp of Vanilla Extract
  • 100g of Unsalted Butter
  • 200g of Icing Sugar (plus extra for dusting)

Equipment:

  • Small Saucepan
  • Potato Masher
  • Shallow Heatproof Container
  • Sieve
  • 3 x Baking Sheets
  • Greaseproof Paper
  • 1 x 2” (5cm) Round Cutter
  • Pencil
  • Electric Hand Whisk or Wooden Spoon
  • Piping Bag
  • Medium Star Nozzle
  • Large Star Nozzle
  • Cooling Rack

METHOD: Heavenly Viennese Whirls

  1. To make the jam, crush the raspberries in a small, deep-sided saucepan with a potato masher. Add the sugar and bring to the boil over a low heat, until dissolved. Next, increase the heat and boil for a further 4 minutes.
  2. Remove the saucepan from the heat and carefully pour the raspberries into a heatproof container, then leave to cool and set. (If you’d prefer a smooth, seedless jam, just pass the hot jam through a sieve.)
  3. To make the biscuits, preheat your oven to 190°C (170°C fan or gas mark 5) and line 3 baking sheets with greaseproof paper. Place a 2” round cutter flat on the paper and draw 8 circles on each sheet. Turn the paper over so that you’re not working on pencil markings.
  4. Beat together the butter, icing sugar and vanilla extract with an electric hand whisk or a wooden spoon, until very light in colour and soft and fluffy in texture. Sieve the flour and cornflour into the mixture and beat well until thoroughly mixed.
  5. Spoon this mixture into a piping bag fitted with a medium star nozzle. On the prepared baking sheets, pipe 24 swirled rounds (not rosettes) using the pencilled circle as a guide. Note: make sure you pipe inside the round.
  6. Bake in the centre of your oven for between 13 and 15 minutes, until pale-golden brown in appearance. Remove from the oven and leave the biscuits on the baking sheets to cool for 5 minutes, before transferring them onto a cooling rack to cool completely.
  7. To make the buttercream filling, beat together the butter, icing sugar and vanilla extract until you have a smooth mixture. Spoon it into a piping bag with a large star nozzle.
  8. Spread jam over 12 of the cooled biscuits (flat side up). Pipe the buttercream on top of the jam, and then create sandwiches using the remaining biscuits. Dust icing sugar over the top for an elegant finish – then watch them get snatched off the plate!