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Mary Berry’s Viennese Whirls

Mary Berry’s Viennese Whirls – enjoy these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light vanilla buttercream filling.

Are you a fan of The Great British Baking Show? If you’ve followed along on PBS or binged all available seasons on Netflix, you may remember these Viennese Whirls featured in Season 4, Episode 2 as part of a technical challenge for the bakers. This delicious recipe comes from Mary Berry one of the celebrity judges on the show. My husband and I had never seen The Great British Baking Show before it was released on Netflix, but by the end of the first episode we were hooked. It’s easy to see why it’s so popular everywhere! We were drawn into the challenges, the personalities, and the sheer magnitude of their creativity! The show has features some pretty amazing bakers and equally fantastic creations.

All measurements are noted in grams instead of the typical cups we use in the United States. I’ve made these cookies several times and during the first two attempts I tried converting the measurements to cups instead of grams. I thought this would make it easier for our readers who don’t have a digital scale. I was not happy with either attempt and found that the measurements don’t convert as well as I hoped. Do yourself a favor and buy an inexpensive digital kitchen scale and get it right the first time. The proportions must be exact to achieve the perfect swirl and proper texture.

Ingredients
For the cookies:

  • 250 grams very soft, unsalted butter
  • 50 grams powdered sugar
  • 225 grams all-purpose flour
  • 25 grams cornstarch

For the fillings:

  • 100 grams unsalted butter, room temperature
  • 200 grams powdered sugar, plus extra for dusting on top
  • 1/2 teaspoon vanilla extract
  • 1/2 cup seedless raspberry jam

Instructions
To prepare the cookies:

  1. Preheat oven to 375F. Line 2 large baking sheets with parchment. Using a 2-inch round cookie cutter as a guide, trace 15-16 circles on each piece of parchment, spaced at least 1-inch apart. Turn the parchment over so the pencil marks are on the bottom. Set aside.
  2. Prepare a piping bag fitted with a medium star tip. Set aside.
  3. Combine the butter and powdered sugar in a medium mixing bowl. Using an electric mixer, beat until pale and fluffy. Sift the flour and cornstarch together over the butter mixture. Beat on low until just combined, then beat on medium until well blended. Scoop the mixture into the prepared piping bag.
  4. …………………….

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