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    Strawberry and raspberry viennese whirls

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    Strawberry and raspberry viennese whirls

    These old-school biscuits are melt-in-the-mouth delicious. To get the perfect texture for piping, make sure you take the butter out of the fridge to soften several hours beforehand. If you’d prefer not to pipe the whirls, simply use two spoons to create 5cm rounds of dough.

    • Preparation time: 40 minutes, plus chilling and cooling
    • Cooking time: 35 minutes
    • Total time: 1 hour 15 minutes, plus chilling and cooling

    Makes: 10-12

    Ingredients

    200g unsalted butter, very soft
    75g icing sugar, sifted, plus extra for dusting
    1 tsp vanilla paste
    20g custard powder
    200g plain flour
    ½ tsp baking powder
    1 tbsp milk

    FILLING
    100g unsalted butter, softened
    ½ tsp vanilla paste
    200g icing sugar, sifted
    75g raspberries, crushed
    ½ tsp lemon juice
    2 tbsp strawberry jam

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Line 2 baking trays with baking parchment. In a freestanding mixer (or using electric beaters), beat the butter for 5-6 minutes until pale and soft. Tip in the icing sugar and vanilla; beat for 2 minutes. Use a metal spoon to fold in the custard powder, flour and baking powder along with a pinch of salt, then stir in the milk.

    2. Spoon the dough into a piping bag fitted with a large star nozzle and massage the bag a little to soften the mixture. Pipe 10-12 5cm-diameter rosettes (a spiral from the outside edge inwards) onto each tray, leaving space between to allow for spreading. Chill for 20 minutes. Bake one tray at a time in the centre of the oven for 12-14 minutes until the biscuits are golden at the edges. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool.

    3. For the filling, use electric beaters to beat the butter for 5-6 minutes until pale. Add the vanilla and icing sugar then beat again until light and fluffy. Spoon the buttercream into a clean piping bag fitted with the star nozzle. Put the raspberries and lemon juice in a small saucepan; heat gently until the berries begin to break down, then simmer for 3-4 minutes until thickened. Transfer to a small bowl then mix in the jam; set aside to cool.

    4. Fill the biscuits just before serving. Leaving a thin border, pipe a buttercream swirl on the underside of ½ the biscuits. Spread the underside of the remaining biscuits with a little jam mixture. Sandwich the halves together, gently squeezing the filling to the edges. Dust with icing sugar to serve. 

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    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue

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