Desserts · Original adaptation
Raspberry Viennese Whirls Recipe
Tender piped butter biscuits paired with raspberry jam and light vanilla buttercream.
Inspired by The Great British Bake Off, Season 7, Episode 2
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Bake it at home
Raspberry Viennese Whirls
- Prep
- 30 min
- Bake
- 14 min
- Total
- 44 min
- Makes
- 12 sandwich biscuits
Ingredients
- 200 g unsalted butter, very soft
- 50 g icing sugar
- 200 g plain flour
- 40 g cornflour
- 1 teaspoon vanilla extract
- 75 g seedless raspberry jam
- 75 g icing sugar and 35 g butter, for filling
Method
Beat the butter, 50 g icing sugar, and vanilla until smooth, then mix in the flour and cornflour.
Pipe 24 equal rosettes onto lined trays with a large star nozzle and chill for 20 minutes.
Bake at 190 C, or 170 C fan, for 12 to 14 minutes until lightly golden. Cool fully.
Beat the filling butter with 75 g icing sugar until fluffy.
Pair the biscuits by size and sandwich each pair with buttercream and a small spoonful of jam.
From the episode
Biscuits
This adaptation starts from the episode's biscuits brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
