A Cornish girl's food adventures

Blueberry and lemon Viennese whirls

blueberry and lemon Viennese whirls

Mr Colonial Cravings and myself have been back in our little Gloucestershire terraced house for just over a month now. We’re more or less unpacked and the bulk of the re-decorating is done with but we’ve been a little bit slow to sort out things like the internet and TV. The latter isn’t really important to us, we tend to watch films more than the telly, but it has left me a bit out of touch when it comes to The Great British Bake Off.
I gather from my various social media feeds though that it was recently ‘biscuit week’ and that the nations bakers went bonkers for Viennese whirls. By sheer coincidence (I promise) on the day that it was broadcast I’d decided to revamp the Viennese whirl recipe that I’ve got on here. I wanted to make them a little more fancy than the classic jam and buttercream combo.
These are utterly delicious. The biscuits are crumbly and melt in your mouth and the flavours are wonderfully fruity. They did not stick around for long!

blueberry and lemon Viennese whirls

makes 8 sandwich biscuits


125g very soft butter
25g icing sugar
zest of one lemon
125g plain flour
25g corn flour


50g butter
125g icing sugar
50g blueberries

blueberry and lemon Viennese whirls

Pre-heat the oven to 190°c.
Cream together the butter, lemon zest and icing sugar in a mixing bowl. Sift the corn flour and plain flour into the creamed butter and sugar. Mix all of this together until you have a very soft batter-like dough.
Fill a piping bag fitted with a very large star shaped nozzle with the dough. Pipe the biscuits into 16 swirls on a lined baking tray, just make sure you leave space between them to allow for spreading.
Bake the biscuits for 15 minutes until they are slightly golden and then place them onto a wire rack to cool.

blueberry and lemon Viennese whirls

Whilst the biscuits cool you can make the filling. Warm the blueberries a little to encourage them to release their juice and then crush them well with a fork. Let them cool a bit. Beat the butter until it’s quite soft and then mix in the icing sugar and crushed blueberries, beating until it is quite fluffy and you’ve got a fairly uniform colour. Transfer the filling to a piping bag with a plain tip and then pop it in the fridge for 15 minutes to firm up a bit.
Match up similar sized biscuits and then generously pipe the blueberry buttercream onto one half before sandwiching the other one on top. Dust the whirls with a little icing sugar before devouring.

blueberry and lemon Viennese whirls

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