Mary Berry’s national capital Whirls – get pleasure from these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light-weight vanilla buttercream filling.

These tender very little cookies (a/k/a biscuits) area unit very easy to form, if you follow the directions – haha – continually a caveat!


All measurements area unit noted in grams rather than the everyday cups we have a tendency to use within the us. I’ve created these cookies many times and through the primary 2 makes an attempt I attempted changing the measurements to cups rather than grams. 

In addition to a digital scale, you’ll want 2 piping luggage and 2 decorator tips.

I used a Wilton 1M for the cookies and therefore the Wilton 4B for the buttercream. You'll use an equivalent tip (1M) for each if you would like, or simply unfold the buttercream on with a knife. The swirl on the cookies is far additional vital than the buttercream filling.


For the cookies:

  • 50 grams powdered sugar
  • 225 grams all-purpose flour
  • 250 grams very soft, unsalted butter
  • 25 grams cornstarch

For the fillings:

  • 200 grams powdered sugar, plus extra for dusting on top
  • 1/2 teaspoon vanilla extract
  • 100 grams unsalted butter, room temperature
  • 1/2 cup seedless raspberry jam

To prepare the cookies:

  1. Preheat oven to 375F. Line 2 large baking sheets with parchment. Using a 2-inch round cookie cutter as a guide, trace 15-16 circles on each piece of parchment, spaced at least 1-inch apart. Turn the parchment over so the pencil marks are on the bottom. Set aside.
  2. Prepare a piping bag fitted with a medium star tip. Set aside.
  3. Combine the butter and powdered sugar in a medium mixing bowl. Using an electric mixer, beat until pale and fluffy. Sift the flour and cornstarch together over the butter mixture. Beat on low until just combined, then beat on medium until well blended. Scoop the mixture into the prepared piping bag.
  4. Pipe the cookie dough into swirled rounds (not rosettes) ending in the center with a little peak. Pipe each round a little smaller than the circle. The cookies will spread a little when baking and are best when not too big. Go slow and pipe a thick stream of dough for best results.
  5. Refrigerate the unbaked cookies for 30 minutes before baking. This will help the cookies keep their pretty shape. Repeat with remaining dough.
  6. After 30 minutes in the refrigerator, bake the sheets, one at a time, at 375F for 10-15 minutes. The cookies should be light golden brown around the edges. If too pale, the cookies will not hold together well when eaten. They are best when just slightly brown on the bottom. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

To prepare the filling:

  1. Prepare a piping bag fitted with a large star tip. Combine the softened butter, powdered sugar and vanilla extract in a medium mixing bowl. Beat with an electric mixer until smooth and light. Spoon the buttercream into the prepared piping bag.
  2. Spoon about 1 to 1 1/2 teaspoons jam onto the flat side of half the cookies. Pipe buttercream onto the flat side of the remaining cookies. Gently sandwich the two sides together using one with buttercream and one with jam. Repeat until all cookies are filled. Dust with powdered sugar just before serving.

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