If baking is Love made edible, then these Viennese whirls are my billet-doux to St. Valentine, himself – layers of homemade raspberry-rose jam and vanilla buttercream sandwiched between delicate melt-in-your-mouth Viennese cookies. Will you be mine, Valentine?
Raspberry Rose Viennese Whirls
- 7 oz. frozen raspberries
- 7 oz. sugar
- 4 teaspoons rose water Cookies
- 9 oz. unsalted butter, very soft
- 1 ¾ oz. confectioner’s sugar, sifted
- ⅛ teaspoon table salt (not kosher salt)
- 8 oz. all-purpose flour
- 1 oz. cornstarch Buttercream
- 3 ½ oz. unsalted butter, softened
- 7 oz. confectioner’s sugar, sifted plus more for dusting
- ½ teaspoon vanilla extract
- Make the jam: Combine the frozen raspberries and sugar in a small deep-sided saucepan and bring to boil over a medium heat. When the sugar is melted, increase the heat and boil for another 4 minutes. Remove from the heat and add rose water. Transfer to a small container (pass it through a sieve if you’d rather not have seeds in your jam). Leave to cool and set.
- Make the cookies: Preheat the oven to 375F. Line 3 baking sheets with baking parchment. Using a 2” round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
- Beat the butter, confectioner’s sugar and salt in a bowl until pale and fluffy. Sift in the flour and cornstarch and beat until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Refrigerate cookies for 15 minutes before baking (this will help cookies retain their shape).
- Bake in the center of the oven for 13—15 minutes, until pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely.
- Make Buttercream: Beat the butter, confectioner’s sugar and vanilla until fluffy and smooth. Spoon into a piping bag fitted with a medium star nozzle.
- Assemble: Spoon a layer of jam onto the flat side of 12 of the cookies and place jam-side up on a cooling rack. Pipe an equal thickness of buttercream over the jam and sandwich with the remaining cookies. Dust with confectioner’s sugar. Share the love.