Mary Berry Viennese Biscuits Recipe

These delicate Viennese Biscuits are a teatime classic as well as being incredibly buttery! Creaming the very soft butter with cornflour makes the dough go light and pipeable, which along with the vanilla buttercream filling adds a melt-in-the-mouth richness to this biscuit that is so elegant for a special occasion.

Mary Berry Viennese Biscuits Recipe Ingredients

• The Biscuit Dough:
  • 250g (9 oz) unsalted butter, very soft (room temperature)
  • 50g (2 oz) icing sugar, sifted
  • 225g (8 oz) plain flour
  • 25g (1 oz) cornflour
  • 1/2 tsp pure vanilla extract
• The Filling:
  • 100g (4 oz) unsalted butter, softened
  • 200g (7 oz) icing sugar, sifted
  • 1/2 tsp vanilla extract
  • 4 tbsp raspberry jam (seedless is best)
• The Finish:
  • Icing sugar (for dusting)

How To Make Mary Berry Viennese Biscuits Recipe

1. Prep the oven: Preheat the oven to 190°C (170°C fan/375°F/Gas 5). Line two baking trays with non-stick baking parchment.
2. Cream the fat: In a large bowl, measure the very soft butter and the sifted icing sugar. Beat them together vigorously (using an electric whisk or wooden spoon) until the mixture is extremely pale, light, and fluffy.
3. Mix the dough: Add the vanilla extract, plain flour, and cornflour to the bowl. Beat again, starting slowly and increasing speed, until the mixture is smooth and fully combined. The dough should be soft enough to pipe.
4. Pipe the whirls: Spoon the dough into a piping bag fitted with a medium star nozzle (like a Wilton 1M). Pipe rosettes or swirls about 5cm (2 inches) diameter onto the baking trays, spacing them well apart. You should get about 24 individual biscuits (making 12 sandwiches).
5. Bake: Bake in the center of the oven for 13–15 minutes until they are a pale golden brown color. They should be firm to the touch but not dark.
6. Cool: Leave them on the baking trays for 5 minutes to harden slightly, then carefully transfer them to a wire rack to cool completely. They are very fragile when warm!
7. Make the buttercream: Measure the butter, icing sugar, and vanilla into a bowl. Whisk until very pale and smooth.
8. Assemble: Spoon or pipe a little buttercream onto the flat side of half the biscuits. Place a little jam on top of the buttercream (or on the other biscuit). Sandwich them together gently.
9. Serve: Dust lightly with icing sugar before serving.

Recipe Tips!

• Butter Consistency: The butter must be incredibly soft, almost oily, but not melted. If it’s too hard, you won’t be able to pipe the dough, and the piping bag might split!
• Cornflour Magic: The addition of cornflour reduces the gluten content, creating that signature “short” texture that crumbles instantly in your mouth. Don’t swap it for more flour!
• Chill if Needed: If your kitchen is hot and the piped whirls look like they are melting on the tray before baking, pop the tray in the fridge for 10 minutes to help them hold their shape in the oven.
• Jam Choice: Use a high-quality raspberry jam. The tartness cuts through the intense sweetness of the buttercream and biscuit. Seedless jam provides a smoother eating experience.

What To Serve With Mary Berry Viennese Biscuits Recipe?

This Mary Berry Viennese Biscuits Recipe is the height of sophistication! A bone china cup of Earl Grey Tea is the perfect match, as the floral notes complement the vanilla butter. For a coffee option, a milky Latte or Cappuccino works best to balance the dry, crumbly texture! If serving these at a party, they look stunning alongside fresh Strawberries or a glass of pink Champagne.

How To Store Mary Berry Viennese Biscuits Recipe

• Room Temp: Store the sandwiched biscuits in a single layer (or separated by paper) in an airtight container. They keep well for up to 2 days, but the biscuit will soften as it absorbs moisture from the jam.
• Unfilled: The unfilled biscuits keep for up to 1 week in an airtight tin. Fill them on the day you want to eat them for maximum crunch!
• Freeze: You can freeze the unfilled biscuits for up to 3 months. They are very fragile, so pack them carefully in a rigid container.

Mary Berry Viennese Biscuits Recipe Nutrition Facts

• Calories: 190 kcal
• Fat: 12g
• Carbohydrates: 20g
• Protein: 1g

Nutrition information is estimated per sandwiched biscuit (makes 12).

FAQs

Try More Recipes:

• Mary Berry Cheese Biscuits Recipe
• Mary Berry Almond Biscuits Recipe
• Mary Berry Oat Biscuits Recipe

Mary Berry Viennese Biscuits Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time: 10 minutesTotal time: 45 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:190 kcal Best Season:Available

Description

Buttery, melt-in-the-mouth piped biscuits sandwiched with vanilla buttercream and raspberry jam. A classic British treat that looks as good as it tastes.

Ingredients

• 250g very soft butter
• 225g plain flour
• 25g cornflour
• 50g icing sugar
• Filling: 100g butter, 200g icing sugar, jam

Instructions

1. Beat butter and icing sugar until fluffy.
2. Mix in flour, cornflour, and vanilla.
3. Pipe rosettes onto baking trays.
4. Bake at 190°C for 13-15 mins (pale gold).
5. Cool on rack.
6. Sandwich with buttercream and jam.
7. Dust with icing sugar.

Notes

• Butter must be very soft to pipe easily.
• Cornflour creates the melting texture.
• Chill piped dough if the kitchen is hot.

Keywords:Mary Berry Viennese Biscuits Recipe