A classic Viennese whirls recipe filled with homemade raspberry jam by My Kitchen Drawer. The biscuits are melt in your mouth, the jam sweet and sticky, and the buttercream light and creamy.

Ingredients

Makes: 20 biscuits. Difficulty: Easy

For the Viennese whirl biscuits

• 300g unsalted butter, room temperature (ideally 22 °C)
• 60g icing sugar
• 280g plain flour
• 60g cornflour
• 1 tsp vanilla extract

For the jam

• 200g raspberries
• 250g jam sugar

For the buttercream

• 120g unsalted butter
• 240g icing sugar
• 1 tsp vanilla extract
• ½ tsp fine salt

Directions

Before you start

The butter temperature in this recipe is critical in ensuring that the dough is the right consistency for piping. Too soft, and the dough won’t hold its shape when piped. Too hard, and you will struggle to get the dough out of the piping bag at all.

We advise temperature-checking your butter with a Thermpen ONE before beginning to ensure it’s at the ideal temperature of 22 °C. 

To make the jam

• Place the raspberries in a small saucepan and crush them with a masher then add the jam sugar and bring to the boil over a low heat until the sugar has melted.
• Increase the heat and boil for 4 minutes until your Thermapen ONE reads between 104 – 105.5 °C, then remove from the heat and carefully pour into a shallow container. Leave to cool and chill in the fridge to set for an hour.

To make the Viennese whirl biscuits

• Line two baking sheets with baking paper. Prepare the baking paper by drawing out 2-inch circles leaving at least 1-inch space between each circle. Flip the paper over and place it on a baking sheet. This is your piping template and will ensure you have equal sized biscuits.
• Place the butter and icing sugar into a medium bowl and use a handheld mixer to beat the two together until pale and creamy, scraping down the base and sides of the bowl halfway through.
• Add half the flour and the vanilla extract into the bowl and beat till combined. Scrape down the base and sides of the bowl then add the remaining flour and cornflour and beat till just combined. (Note: The dough will be thick)

• Scoop the dough into a piping bag fitted with an open star piping tip, then use a firm and even pressure to pipe swirls of the dough onto the circle templates. (Note: If the dough is too thick and won’t come out of the piping bag, warm up the dough in your hands to soften it before trying again)
• Once piped, put the trays into the fridge to chill and firm up for 1 hour, then preheat the oven to 180 °C (350 °F).
• Bake in the preheated oven for 12-15 minutes until golden around the edges and set. Cool on the baking tray for 10 minutes then transfer the biscuits to a wire rack to cool fully.

To make the buttercream

• Using a hand mixer, beat the butter in a medium bowl until it's creamy, then add in the icing sugar, vanilla extract and salt. Beat for another 3 minutes until fluffy and smooth and pale.
• Scoop the mixture into a piping bag fitted with a closed star piping tip.

To assemble

• Pipe a circle of buttercream onto the base (flat side) of half the biscuits, then pipe or spoon the raspberry jam into the centre of the buttercream. Top with the remaining biscuits and press gently together.
• Serve on the same day or store in an airtight container at room temperature for 3-4 days.

Alix Carey

Food Blogger & Author

@mykitchendrawer

"I'm so thrilled to be working with Thermapen as it has fast become one of my favourite kitchen drawer tools. Most, if not all bakes require or benefit from temperature testing so having the Thermapen to hand is the secret ingredient to perfect creations every time!"