Mary Berry’s Viennese whirls are delicate, buttery sandwich biscuits made by piping a soft vanilla dough into pretty star-shaped swirls. This easy recipe makes about 12 sandwich biscuits, or 24 individual biscuits, filled with sweet vanilla buttercream and raspberry jam.
The biscuits are light, crisp, and wonderfully crumbly, while the creamy filling and tangy jam add just the right richness. With about 30 minutes of preparation, 10–15 minutes of baking, and a short cooling and assembly period, they are an impressive homemade treat without a complicated method.
Jump to RecipeWhy You’ll Love This Recipe
These Viennese whirls have the kind of appearance that makes guests think you spent all afternoon baking, yet the ingredient list is short and the method is straightforward. The open-star nozzle creates the signature ridges, giving every biscuit a delicate, bakery-style finish.
The texture is the real pleasure: crisp around the outside, tender and crumbly in the middle, and rich with buttery vanilla flavor. Raspberry jam brings a bright fruitiness that keeps the sweet buttercream from feeling heavy.
- Makes about 12 sandwich biscuits, perfect for sharing.
- Uses simple pantry ingredients and two classic fillings.
- Can be piped into consistent shapes for even baking.
- Lovely with tea, coffee, or a celebratory afternoon spread.
If you are planning a complete dessert table, our berry ice box cake makes a refreshing companion to these buttery biscuits.
Ingredients You’ll Need
The biscuit dough begins with 250 g of unsalted butter and 50 g of sifted icing sugar. Plain flour provides structure, while 50 g of cornflour makes the finished biscuits especially light and delicate.
A teaspoon of vanilla extract gives the dough a gentle fragrance. For the filling, you will need 100 g of softened butter, 200 g of sifted icing sugar, and another teaspoon of vanilla extract to create a smooth buttercream.
Finally, use 100 g of raspberry jam for the centers. A seedless jam gives the neatest finish, although a traditional raspberry preserve works beautifully too.
- Have the biscuit butter very soft before mixing, but not melted.
- Sift both quantities of icing sugar to prevent lumps.
- Measure the flour and cornflour accurately for the right piping consistency.
- Choose a large open-star nozzle so the dough can pass through without a struggle.
How to Make It Step-by-Step
Step 1: Heat the oven to 190°C conventional, 170°C fan, or Gas 5. Line two or three baking trays with baking paper, making sure the paper lies flat so the piped swirls keep their shape.
Step 2: Put the very soft butter and sifted icing sugar into a large mixing bowl. Beat them until the mixture is very pale, fluffy, and smooth; this incorporates air and helps produce a light biscuit.
Step 3: Add the plain flour, cornflour, and vanilla extract to the whipped butter mixture. Mix gently but thoroughly until you have a smooth, thick dough with no visible dry patches.
Step 4: Fit a large open-star nozzle to a piping bag and transfer the dough inside. Pipe 24 swirls, each roughly 5 cm in diameter, onto the prepared trays, leaving enough space between them for heat to circulate.
Step 5: Bake the trays for approximately 10–15 minutes. The biscuits should be set and lightly golden at the edges, while the ridges should remain clearly defined.
Step 6: Leave the biscuits on their trays briefly after baking, then move them carefully to a wire rack. They may feel fragile while warm, so allow them to cool completely before attempting to fill them.
Step 7: For the buttercream, beat the softened butter until smooth, then gradually beat in the sifted icing sugar and vanilla. Continue until light and creamy, with a texture that can be spread or piped.
Step 8: Pipe or spread buttercream onto half of the cooled biscuits, keeping it slightly inside the edge. Add a small amount of raspberry jam to the center, then place the remaining biscuits on top and press gently.
Pro Tips for Perfect Viennese Whirls
Butter temperature makes the biggest difference to this recipe. It needs to be genuinely very soft so it blends easily and passes through the star nozzle, but melted butter will make the dough loose and may cause the biscuits to spread.
If piping feels difficult, warm the filled piping bag briefly between your hands. Do not add milk, water, or another liquid, because doing so can change the dough and encourage spreading in the oven.
Try to make every swirl the same size so the biscuits bake evenly and pair neatly when assembled. Hold the nozzle close to the tray, pipe in a steady circular motion, and stop squeezing before lifting the bag away.
Cooling is not an optional step. Warm biscuits can break when filled, and hot centers will soften the buttercream so it slides toward the edges.
For more easy meal inspiration before dessert, you can pair a sweet baking project with our four-cheese spaghetti squash for a comforting family menu.
Serving, Storage, and Make-Ahead Advice
Serve the whirls at room temperature, when the buttercream is soft enough to bite through but still holds its shape. Arrange them on a cake stand or a simple white plate so the raspberry centers and ridged edges stand out.
Store assembled biscuits in an airtight container in a cool place. If your kitchen is warm, refrigerate them briefly, but allow them to return toward room temperature before serving for the best texture and flavor.
The unfilled biscuits can be prepared ahead and kept safely until you are ready to add the buttercream and jam. Always protect them from moisture, as humidity can soften their crisp, crumbly texture.
They are especially welcome at afternoon tea, holiday gatherings, bake sales, and family celebrations. For a savory spread followed by these biscuits, consider serving them after easy slow cooker meatballs or a casual buffet.
Common Questions About Viennese Whirls
Why is my dough hard to pipe? The butter may not be soft enough, or the nozzle may be too small. Work with genuinely soft butter, use a large open-star nozzle, and warm the piping bag in your hands for a short time if necessary.
Can I use melted butter? No. Melted butter changes the consistency and can make the biscuits spread rather than hold their decorative shape.
Why did my biscuits break? Viennese biscuits are delicate, especially when warm. Let them cool briefly on the trays before moving them, and use a thin spatula to transfer them to the rack.
Can I change the jam? Raspberry jam is the classic choice in this recipe, bringing a sharp contrast to the sweet buttercream. You can experiment with another smooth preserve, but the quantity remains 100 g.
What else can I serve at a casual gathering? These biscuits make a lovely dessert after garlic butter shrimp with asparagus or alongside a larger afternoon spread.
Mary Berry's Viennese Whirls
Ingredients
Method
- Heat the oven to 190°C conventional, 170°C fan, or Gas 5. Line two or three baking trays with baking paper.
- Beat the very soft butter and sifted icing sugar until exceptionally pale and fluffy. Add the flour, cornflour, and vanilla extract, then mix until a smooth, thick dough forms.
- Spoon the dough into a piping bag fitted with a large open-star nozzle. Pipe 24 swirls, roughly 5 cm in diameter, onto the prepared trays, leaving space between each one.
- Bake for approximately 10–15 minutes, watching for biscuits that are set and lightly golden at the edges. Cool them briefly on the trays before transferring them to a wire rack.
- Make the buttercream by beating the softened butter until smooth. Gradually add the sifted icing sugar and vanilla extract, beating until light and creamy.
- Spread or pipe buttercream onto half of the completely cooled biscuits. Place a small amount of raspberry jam in the center of the buttercream.
- Top with the remaining biscuits and press very gently so the filling reaches the ridged edges without spilling out. Serve once assembled, or store carefully for later.
Notes
Final Thoughts
Mary Berry’s Viennese whirls are a classic for good reason: they look elegant, taste wonderfully buttery, and bring together crisp vanilla biscuits, creamy buttercream, and jewel-like raspberry jam. Once the butter is softened correctly and the dough is piped through a large star nozzle, the process becomes pleasantly simple.
Take your time with the whipping, keep the swirls consistent, and wait until every biscuit is completely cool before filling. For another family-friendly option to serve before a sweet course, our easy baked chicken tacos can round out a relaxed menu.
Make a batch for tea, gifting, or a special weekend bake, and enjoy the lovely moment when a homemade biscuit looks as beautiful as it tastes.