These Mary Berry-inspired Viennese biscuits are buttery, delicate sandwich biscuits filled with vanilla buttercream and raspberry jam. They have crisp edges and a soft, melting texture, with just enough sweetness to complement the fruit filling. The recipe is easy enough for a beginner, although piping the dough takes a little practice. Allow about 70 minutes from start to finish, including cooling time.
Ingredients
This recipe makes approximately 12 sandwich biscuits.
For the Biscuits
- 250g unsalted butter, very soft
- 50g icing sugar, sifted
- 225g plain flour
- 25g cornflour
For the Filling
- 100g unsalted butter, softened
- 150g icing sugar, sifted
- ½ teaspoon vanilla extract
- 75g seedless raspberry jam
How to Make Mary Berry Viennese Biscuits
- Prepare the oven: Preheat the oven to 190°C, 170°C fan, or 375°F. Line two baking trays with baking parchment. If you have room in the fridge, clear a shelf for the trays.
- Cream the butter and sugar: Put the very soft butter and sifted icing sugar in a large bowl. Beat with an electric mixer for 2 to 3 minutes until pale and fluffy.
- Mix the dough: Sift in the plain flour and cornflour. Mix gently until smooth and combined. The dough should be soft enough to pipe but firm enough to hold its shape.
- Pipe the biscuits: Spoon the dough into a sturdy piping bag fitted with a large open star nozzle. Pipe 24 small rosettes, about 4cm wide, onto the prepared trays, leaving space between them. If the dough is too firm to pipe, leave it at room temperature for a few minutes before trying again.
- Chill and bake: Chill the piped biscuits for 15 minutes to help them hold their shape. Bake for 12 to 15 minutes, until pale golden at the edges. Bake one tray at a time on the middle shelf if needed.
- Cool completely: Leave the biscuits on the trays for 5 minutes, as they will be fragile when warm. Carefully transfer them to a wire rack and allow them to cool completely, about 25 minutes.
- Make the buttercream: Beat the softened butter until smooth. Gradually beat in the icing sugar, then add the vanilla extract and beat until light and creamy.
- Assemble the biscuits: Spread or pipe buttercream onto the flat sides of 12 biscuits. Spread a little raspberry jam on the flat sides of the remaining biscuits, then gently sandwich the halves together.
Tips for Perfect Viennese Biscuits
Why Is My Biscuit Dough Too Hard to Pipe?
The butter needs to be very soft before you begin. If the finished dough feels stiff, leave it at room temperature for a few minutes and use a large open star nozzle. A sturdy piping bag also makes the job easier.
How Do I Stop Viennese Biscuits from Spreading?
Chill the piped biscuits for 15 minutes before baking, and make sure the oven is fully preheated. Measure the ingredients carefully, especially the flour and butter, so the dough has the right consistency.
How Can I Tell When the Biscuits Are Done?
Look for lightly golden edges rather than a deeply browned top. The biscuits will still feel delicate when they come out of the oven and will firm up as they cool.
Why Are My Biscuits Breaking During Assembly?
Let them cool completely before filling, and use soft, spreadable buttercream. Hold each biscuit gently around the edges and avoid pressing the two halves together too firmly.
Serving Suggestions
- Serve with a pot of English breakfast tea or a cup of coffee.
- Add them to an afternoon tea stand with scones and fresh berries.
- Arrange on a plate with other small biscuits for a homemade gift.
Storage
Room Temperature
Keep the filled biscuits in an airtight container in a cool place for up to 3 days. Separate layers with baking parchment to protect their delicate shapes.
Refrigerator
In warm weather, store the filled biscuits in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving so the buttercream softens.
Freezing
Freeze the cooled, unfilled biscuits in an airtight container, with parchment between layers, for up to 3 months. Thaw at room temperature, then prepare the filling and assemble. The buttercream can also be frozen separately for up to 3 months; thaw it in the refrigerator and beat until smooth before using.
Nutrition
Approximate values per sandwich biscuit, based on 12 servings:
- Calories: 330 kcal
- Carbohydrates: 30g
- Protein: 2g
- Fat: 24g
- Saturated fat: 15g
- Sodium: 5mg
Nutrition values are estimates and will vary with ingredient brands and portion sizes.
FAQs
What makes Viennese biscuits melt in the mouth?
The high proportion of butter and the addition of cornflour give these biscuits their delicate, crumbly texture. Handle the dough gently and avoid overbaking them.
Can I make Viennese biscuits without a piping bag?
Yes. Roll small portions of dough into balls, place them on the lined trays and gently flatten them with a floured fork. They will taste the same, although they will not have the traditional piped shape.
Can I use a different jam for the filling?
Yes. Strawberry, apricot or blackcurrant jam all work well. Choose a smooth jam or stir it first so it spreads easily without breaking the biscuits.
Can I make Viennese biscuits ahead of time?
Yes. Bake the biscuits a day or two ahead and keep them unfilled in an airtight container. Add the buttercream and jam when you are ready to serve for the crispest texture.
Why did my Viennese biscuits lose their shape?
The dough may have been too warm, or the oven may not have been fully heated. Chill the piped biscuits before baking and check that the oven has reached the correct temperature.
Viennese Biscuits with Raspberry Jam
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesButtery, melt-in-the-mouth Viennese sandwich biscuits filled with vanilla buttercream and raspberry jam.
Ingredients
250g unsalted butter, very soft
50g icing sugar, sifted
225g plain flour
25g cornflour
100g unsalted butter, softened, for the filling
150g icing sugar, sifted, for the filling
½ teaspoon vanilla extract
75g seedless raspberry jam
Directions
- Preheat the oven to 190°C, 170°C fan, or 375°F. Line two baking trays with baking parchment.
- Beat 250g very soft butter and 50g icing sugar until pale and fluffy.
- Sift in the plain flour and cornflour and mix gently until smooth.
- Using a large open star nozzle, pipe 24 rosettes about 4cm wide onto the trays. Chill for 15 minutes.
- Bake for 12 to 15 minutes until pale golden at the edges.
- Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
- Beat 100g softened butter until smooth, then gradually beat in 150g icing sugar and the vanilla extract.
- Spread or pipe buttercream onto the flat sides of 12 biscuits. Spread jam onto the remaining biscuits and gently sandwich together.
Notes
- Use very soft butter so the biscuit dough is easy to pipe.
- Chill the piped biscuits to help them hold their shape.
- Freeze cooled, unfilled biscuits for up to 3 months.
