Summer Berry Viennese Whirls

Whilst at university, when I’m not studying or working, I enjoy cooking and baking to fill my spare time, and when I’m home for holidays, I enjoy sharing my cakes and sweet treats with my family. Recently, I have been experimenting with recipes that I haven’t tried before and one of those was from the Waitrose recipe magazine for Strawberry and Raspberry Viennese Whirls! It was a little messy and I was juggling five different pots and pans most of the time whilst baking four different batches of biscuits but they were sooo yummy and totally worth the work! Here is the recipe and my cooking process for these yummy afternoon biscuits!

The Ingredients:

The biscuits –

200g Unsalted Butter (needs to be very soft)

75g Icing Sugar (sifted), you’ll need extra for dusting later

1 tsp Vanilla Paste

20g Custard Powder

200g Plain Flour

1/2 tsp Baking Powder

1 tbsp Milk

The filling –

100g Unsalted Butter (softened)

1/2 tsp Vanilla Paste

200g Icing Sugar (sifted)

75g Fresh Raspberries (crushed)

1/2 tsp Lemon Juice

2 tbsp Strawberry Jam

The Method:

Preparation-

Preheat your oven to 180° C or gas mark 4. Then, line 2 baking trays with parchment or a reusable tray liner, like this one from Lakeland. Make sure you have a shelf positioned in the middle of the oven.

The Biscuits-

Beat the butter using an electric handheld mixer for 5 minutes until it’s pale and soft. You can do this by hand, but be prepared for a work out! Add the icing sugar and vanilla paste and beat for a further 2 minutes. I chose a hand held mixer rather than a food processor so I had more control over the ingredients. Swapping to a metal spoon, use it to fold in the custard powder, flour and baking powder, adding a small pinch of salt if you wish. Finally add the milk and finish stirring the dough.

Fill a piping bag with the dough mixture using a star nozzle at the end of the bag, in order to get the swirled effect on the top of the biscuits. I put the piping bag over a medium pyrex jug so the bag stayed open whilst I filled it with the mixture. If you don’t have a piping bag, then using a sealable sandwich bag works just as well. Once the bag is full, pipe a spiral of the mix from the outward edge inwards, about 10 – 12, 5cm diameter spirals. My mixture made more than this, so perhaps I made some too big or too small, but I just ensured I had an even number of biscuits so they could pair up later on. To make the biscuits exactly the same size, find a circular shape that is the right diameter and draw around this on the baking tray liners. This may be easier if you are using paper baking parchment. This will ensure all your biscuits are the same size!

Chill your biscuits in the fridge for 20 minutes before you bake them. Once they’ve been cooled, bake your biscuits in batches of one tray at a time on the middle shelf in your oven. Bake for roughly 13 minutes, but keep an eye on them, ensuring they don’t burn; they can turn in a matter of seconds. They should be golden at the edges once done. Leave them to cool at room temperature for 5 minutes and then transfer them to a wire rack for the remaining time until fully cooled. Do not try to fill them until they are cool, otherwise the buttercream won’t set and will ooze out.

The buttercream-

Use an electric beater to beat the butter for the buttercream for 5 minutes, again until pale and soft. Next, add the vanilla paste and icing sugar and beat again until fluffy and light. Using the same method as before, move the buttercream into a piping bag with a star nozzle at the tip. Again, a sandwich bag is a suitable replacement for a piping bag if you don’t have one.

The jam filling-

Crush the raspberries either with a pestle and mortar or just in a glass bowl with the back of a spoon. Add them to a small saucepan with the lemon juice and let them simmer for 4-5 minutes. Remove from heat and transfer to a small bowl. Add the strawberry jam and mix together. Set aside too cool. Again, don’t attempt to put the jam in the biscuits until it is fully cooled, as it won’t stay put, and you’ll have a big mess on your hands!

Filling the biscuits

It is recommended that you don’t fill the biscuits until you want to serve them, as they can get soft and soggy overtime. However, I filled mine straight away and kept them in a tin in the fridge and they were absolutely fine. It meant they kept some structure rather than being a squashy mess!

Pipe the biscuits leaving a small border between the filling and the edge. Half of the biscuits should have jam spread on them using a teaspoon and the other half piped with a swirl of buttercream. Make sure you put the filling on the underside of the biscuits, on the flat side without the pattern. Squeeze the two halves together, one side buttercream and one half jam. Just before serving, dust with icing sugar and enjoy!

They turned out great and they were super yummy! I really enjoyed baking them as well, even though I was covered in biscuit dough at the best of times, but that’s just because I’m clumsy and am always being messy! I would absolutely recommend this recipe, and I hope you can have fun making them yourselves!

Thank you for reading and I hope I’ve inspired some of you to get your hands dirty and get baking! Have fun!