Posted in Monthly Mother Son baking challenge

July: Viennese Whirls

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These may be the best sandwich cookies I’ve ever had! Fluffy sweet cream and tart raspberry jam oozing out between two crispy buttery biscuits ….yum! (Biscuits in the British sense, not the biscuits and gravy sense.) My mouth and tongue were exploding with tastes and textures. Yes, I had a few. But to keep myself from having a few too many, I took them to work 🙂

Recipe is on page 113 of The Great British Bake Off: Perfect Cakes & Bakes to Make at Home and https://www.bbc.co.uk/food/recipes/marys_viennese_whirls_96895

The first step in this recipe is to make jam with fresh raspberries. I did this, but totally think if you have a good, not too-sweet ready made raspberry jam it’ll be fine. If you do make your own, strain it. That part isn’t in the recipe, but the eating experience will be more pleasant and you’ll thank me. Don’t like raspberries? Use a different fruit, but I think it’ll work best with something a little tart.

Next up is the cream filling. I mostly followed the recipe. Substituted softened cream cheese for the butter in the buttercream. Sorry, just not a buttercream fan. Always leaves me feeling like I rubbed Crisco all over the roof of my mouth…bleh. Use buttercream if you must, but the cream cheese filling was wonderful.

  • My second round of piping.
  • These still tasted yummy, but so flat.
How you pipe does make a difference. Somehow I missed the part of the directions that say “start in the middle” and work out when piping. I did the opposite.
The longer I baked, the bigger the biscuit.

Then the biscuits themselves. These wonderful crispy, buttery rounds of love. Do you ever buy those butter cookies in the blue tin? I think they are Danish? They remind me somewhat of those only thinner. Speaking of thinness. Mine seemed to be alot thinner then the picture in the book. Eric got a little more height on his, but no matter how I swirled the batter or how high they where when I put them in the oven, they were flat when I took them out. I posted this on my instagram and a gentleman baker told me next time to chill them in the fridge before baking. Why didn’t I think of that?

They are very delicate, Eric even warned me and I still broke a few.
  • Eric
  • Me

I will definitely make these again. Fall/winter are coming and I can think of nothing better then sitting in from of the fire with a cup of coffee/tea, a good book and these wonderful little cookies. Happy Munching!

Eric got a lot more texture on his, and a great color.
But it’s all about the taste, and these were bliss!

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