Mary Berry Viennese Biscuits Recipe​

These classic Viennese-style biscuits are delicate, buttery whirls sandwiched with silky vanilla buttercream and a little raspberry jam. They bake up crisp at the edges, tender in the middle, and taste wonderfully rich without being heavy. The technique is straightforward, but piping the dough is the only part that needs a touch of patience. Set aside about 1 hour total, including cooling and filling time.

Ingredients

For the biscuits

• 200g unsalted butter, very soft
• 50g icing sugar, sifted
• 1 tsp vanilla extract
• 175g plain flour
• 50g cornflour
• Pinch of fine salt
• 1–2 tbsp milk (only if needed to help with piping)

For the vanilla buttercream

• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• 1 tbsp milk, plus a splash more if needed
• Pinch of salt (optional, but it sharpens the flavour)

For the filling and finish

• 120g raspberry jam (seedless if you prefer)
• Icing sugar, for dusting (optional)

How to Make Viennese Biscuits

Prepare the oven and trays

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line 2 large baking trays with baking parchment so the biscuits lift off cleanly and bake evenly.
• Get your piping bag ready: Fit a piping bag with a large open star nozzle (a classic “whirl” tip). Stand it in a tall jug to make filling easier.

Mix the dough

• Cream the butter and sugar: Beat the very soft butter and sifted icing sugar until pale, smooth, and creamy. This takes about 1–2 minutes with an electric mixer.
• Add vanilla: Beat in the vanilla extract.
• Mix in the flours: Add the plain flour, cornflour, and salt. Mix just until you have a smooth dough with no dry pockets.
• Adjust for piping: If the dough feels stiff (it should be soft enough to pipe without a struggle), mix in 1 tablespoon of milk. Add the second tablespoon only if you need it.

Pipe the swirls

• Fill the bag: Spoon the dough into your prepared piping bag. Twist the top tightly so you have good control.
• Pipe 24 biscuits: Pipe swirls about 5–6cm wide, leaving space between each one. If the tip pulls up at the end, gently press it down with a fingertip.

Bake

• Bake until lightly golden: Bake for 10–12 minutes, rotating the trays halfway if your oven has hot spots. They should be pale golden at the edges, not deeply browned.
• Cool carefully: Leave the biscuits on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Make the buttercream and assemble

• Beat the butter: Beat the softened butter until completely smooth.
• Add icing sugar: Gradually beat in the sifted icing sugar. Start slowly so it doesn’t puff everywhere, then increase the speed until fluffy.
• Finish the buttercream: Beat in the vanilla and milk. If you want it softer for piping, add an extra splash of milk. Add a pinch of salt if you like.
• Fill the biscuits: Turn 12 biscuits upside down. Pipe a buttercream ring around the edge of each one, then spoon a little raspberry jam into the centre.
• Sandwich and set: Top with the remaining biscuits, pressing very gently. Chill for 10–15 minutes to set the filling, then dust with icing sugar if you like.

Tips

Why is my dough too stiff to pipe?

This almost always comes down to butter temperature. The butter needs to be very soft before you start mixing. If it’s still stiff after mixing, add milk 1 teaspoon at a time until the dough pipes smoothly, and warm the filled piping bag between your hands for a minute.

How do I stop the biscuits spreading and losing their shape?

Make sure you measure flour accurately and avoid over-softening the dough with too much milk. If your kitchen is warm and the piped swirls look glossy or slack, pop the trays in the fridge for 10 minutes before baking.

How do I keep the biscuits pale and tender, not dry?

Take them out when the edges are only just turning golden. They will firm up as they cool. Overbaking is the fastest route to a drier, crunchier biscuit.

How do I stop the jam squeezing out when I sandwich them?

Pipe a buttercream ring and keep the jam in the middle. Use a small amount of jam, and chill the filled biscuits briefly so the buttercream sets before serving or boxing up.

Serving Suggestions

• Serve with a cup of tea or coffee for a classic afternoon treat.
• Add to a dessert platter with fresh berries and chocolate truffles.
• Box them up for gifting, with a sheet of parchment between layers.
• Serve after dinner with a scoop of vanilla ice cream for an easy, pretty dessert.

Storage

Room temperature

Keep in an airtight tin in a cool room for up to 2 days. If your kitchen is warm, the buttercream will soften more quickly, so choose a cooler spot out of direct sunlight.

Refrigerator

Store in an airtight container for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving so the biscuits lose their chill and the buttercream softens.

Freezing

Freeze the unfilled biscuits (best option) in a freezer-safe container for up to 3 months. Defrost at room temperature, then fill with fresh buttercream and jam. You can freeze filled biscuits for up to 1 month, but the texture is nicest when you freeze the biscuits and fill later.

Nutrition

• Calories: 250 kcal
• Carbohydrates: 22g
• Protein: 2g
• Fat: 17g
• Saturated fat: 10g
• Sodium: 60mg

Nutrition values are estimates and will vary depending on brands used and portion size.

FAQs