Viennese Biscuits with Blackberry Jam and Goat Cheese Buttercream
In Season 15 of The Great British Baking Show ™ we saw Sumayah making these biscuits and shaping them into swans. This recipe ignores the swan thing but makes truly delicious sweet treats. Viennese biscuits are typically very buttery and tender, made with a high butter-to-flour ratio and often include cornflour for that melt-in-your-mouth texture. The blackberry rosemary jam balances sweet fruit with herbal notes - the rosemary should be subtle, not overpowering. The goat cheese honey buttercream is the creative twist - the tangy goat cheese cuts through the sweetness while honey adds floral notes that complement both the berries and rosemary. The combination should create a sophisticated flavor profile with sweet, tart, herbal, and creamy elements.
- Time: 40 min
Source: Relaxed Recipes
Ingredients
- Preheat oven to 340°F. Line baking sheets with parchment or with a silicon bakin
- Cream butter and icing sugar until pale and fluffy
- Beat in vanilla extract
- Sift together flour, cornflour, and salt. Gradually fold into butter mixture
- Transfer to piping bag fitted with star nozzle
- Pipe shells or rosettes onto baking sheets, leaving space between each
- Bake 15-18 minutes until pale golden at edges
- Cool on wire rack completely before filling with layers of blackberry jam along