Viennese Whirls

Viennese Whirls!

This delicate and buttery Viennese Whirl cookie was my take on that signature bake for The Great British Baking Show. These melt-in-your-mouth sandwich cookies feature crisp piped biscuits filled with smooth vanilla buttercream and tangy Marionberry & Huckleberry jam, perfect for an elegant afternoon treat. With their light texture and rich flavor, they're a classic favorite that never fails to impress.

Ingredients (Makes approx 10 sandwich cookies)

Cookies

250 grams (g) Unsalted Butter, Room Temp

50g Powdered Sugar

225g AP Flour

25g Cornstarch

Buttercream Filling

300g Unsalted Butter, Room Temp

200g Powdered Sugar

1/2 tsp rounded Vanilla Paste

Jam Filling

1/2 Cup Jam!

Lime Zest and Juice from 1 Lime

Instructions

Preheat oven to 350. Line two baking trays with parchment and take a two inch round cutter and draw 12 circles on each piece of parchment.

Start with the cookies - In a stand-up mixer cream the butter and powdered sugar until light and fluffy. Meanwhile sift the flour and the cornstarch together. Shoot in the flour and mix to combined.

Spoon into a piping bag fitted with a wide star tip. My batter was pretty stiff so I had to massage it a bit. Make 24 two inch swirls following the drawn pattern on your parchment (Make swirls, not rosettes). I only had enough batter to make 11 cookies per pan - just so you know!

Bake 13 - 15 minutes, until pale golden. Cool Completely.

While cooking or cooling, make filling. In your stand-up mixer attached with a whisk cream butter, sugar and vanilla paste. Whip to fluffy. Meanwhile heat up the jam with the lime zest and juice until it just starts to warm up - don’t let it get too hot.

Load up your second piping bag, fitted with the same star tip, with the buttercream.

Once your cookies are cooling pipe a border of buttercream on the bottom cookie and spoon the jam into the well. Top with a second cookie. Do that with all your cookies.

They are crumbly so enjoy them with a napkin!