Mary Berry’s Viennese Whirls

Tender, buttery, melt in your mouth little cookies (a/k/a biscuits)! Delicious butter cookies slathered with raspberry jam and a light vanilla buttercream filling.

For the cookies: – unsalted butter – confectioner’s or powdered sugar – all-purpose flour – cornstarch or arrowroot For the filling: – unsalted butter – confectioner’s or powdered sugar – vanilla extract – raspberry jam

[{"selector":"#anim-abcf5dde-3965-4690-a14e-5b89c73cf770","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-3c864b2f-593f-414d-8c61-584b9d7ffa5f","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] See the full Recipe here

You will need a digital kitchen scale.

See what else you need!

Helpful Tips

[{"selector":"#anim-7b35d2e5-3d8f-4682-a681-de83aba1b204","keyframes":{"transform":["scale(1)","scale(1.5)","scale(0.95)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] See more tips!

As a guide, trace 15-16 circles on a piece of parchment paper. Once mixed. Pipe the cookie dough into swirled rounds.

Bake until the bottom edges of the cookies are just lightly browned.

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Spoon jam onto half the cookies. Pipe buttercream onto the remaining cookies. Gently sandwich sides.

Get the full recipe at the link below!

Find the full recipe here

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Mary Berry’s Viennese Whirls

savingdessert.com

Tender, buttery, melt in your mouth little cookies (a/k/a biscuits)! Delicious butter cookies slathered with raspberry jam and a light vanilla buttercream filling.

For the cookies: – unsalted butter – confectioner’s or powdered sugar – all-purpose flour – cornstarch or arrowroot For the filling: – unsalted butter – confectioner’s or powdered sugar – vanilla extract – raspberry jam

Ingredients

You will need a digital kitchen scale.

All measurements for the ingredients are noted in grams and no not convert well.

Helpful Tips

– the butter must be very, very soft – use the best swirls for the cookie tops – watch your baking time closely

As a guide, trace 15-16 circles on a piece of parchment paper. Once mixed. Pipe the cookie dough into swirled rounds.

For the cookies:

Bake until the bottom edges of the cookies are just lightly browned.

Refrigerate the unbaked cookies before baking.

Spoon jam onto half the cookies. Pipe buttercream onto the remaining cookies. Gently sandwich sides.

For the filling:

Get the full recipe at the link below!

FIND MORE RECIPES!

FIND MORE RECIPES!

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