Viennese Whirls with Buttercream and Jam
Inspired by techniques from BBC Good Food.
Melt-in-the-mouth piped butter biscuits, baked until just pale golden and sandwiched with vanilla buttercream and a layer of raspberry or strawberry jam. The dough is beaten until really light, so the swirls hold their ridges and crumble softly.
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Method
- 1
Beat the butter. Heat the oven to 180 °C (160 °C fan) and line 2 baking trays with baking paper. Beat the 200 g butter and 50 g icing sugar in a large bowl with an electric hand whisk for about 5 min, until pale and fluffy. Add the 2 tsp vanilla and beat again until combined.
- 2
Make the dough. Sift in the flour, cornflour and baking powder and fold in with a spatula until combined; the dough should be slightly tacky. Spoon it into a piping bag fitted with a large star nozzle, in 2 batches if it doesn't all fit.
- 3
Pipe. Pipe 20 swirly circles about 5 cm across onto the trays, leaving 3 cm between them.
- 4
Bake. Bake for 10-12 min, swapping the trays halfway through, until pale golden and cooked through. Leave on the trays for a few minutes, then move to wire racks to cool completely.
- 5
Make the buttercream. Put the 100 g butter and 170 g icing sugar in a large bowl and stir together with a wooden spoon, then beat with the electric whisk until fluffy and smooth. Beat in the 1 tsp vanilla. Spoon into a piping bag and snip off the end.
- 6
Sandwich. Turn the biscuits flat side up. Pipe buttercream over half of them and spread a little jam over the rest, then sandwich a jam biscuit with a buttercream one. Repeat to make 10.
Storage
Keep in an airtight container in a cool place for up to 3 days.
Free sugars
24.1 g per serving
48.2 % of the 50 g daily maximum · 96.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 baking trays
- baking paper
- 2 large mixing bowls
- electric hand whisk
- sieve
- spatula
- 2 piping bags
- large star nozzle
- wooden spoon
- wire racks
- small knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 391 kcal |
| Protein | 2.3 g |
| Carbohydrate | 41.5 g |
| of which sugars | 24.2 g |
| of which free sugars | 24.1 g |
| Fat | 24.5 g |
| of which saturates | 15.4 g |
| Fibre | 0.6 g |
| Salt | 0.38 g |
Protein per 100 kcal
0.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
