Name: Raspberry Jam Butter Biscuits Recipe
Prep time: 1 h 25 min
Cook time: 30 min
Total time: 3 h
Cuisine: European
Ingredients: 200 g unsalted butter (very soft); 50 g powdered sugar (icing sugar); Pinch of fine salt; 14 g vanilla extract; 1/2 orange zested (optional); 220 g all-purpose flour (plain flour); 30 g corn starch; 40 g heavy cream (warm); 150 g raspberry jam (to sandwich); 300 g dark cooking chocolate; 20 g vegetable oil

If you’ve ever craved a cookie that’s buttery, melt-in-your-mouth, and just a little bit fancy, this Raspberry Jam Butter Biscuits Recipe is exactly what you need. These delicate Viennese Whirl cookies, filled with luscious raspberry jam and dipped in dark chocolate, will quickly become your new teatime favorite.

The image shows twenty small, rectangular cookies neatly arranged in four rows on a white marbled surface covered with parchment paper. Each cookie has a textured, light golden yellow lower half with ridges running vertically, and the top half is dipped in smooth, dark chocolate, giving a glossy appearance. The cookies are evenly spaced, and the chocolate coating has a clean, sharp edge where it meets the golden part. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Jam Butter Biscuits Recipe
Top Tip
How to Serve Raspberry Jam Butter Biscuits Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Jam Butter Biscuits Recipe

Why You'll Love This Recipe

I still remember the first time I tried making these piped butter biscuits. There’s something so satisfying about the soft swirl shapes, and the combination of crumbly biscuit, tangy raspberry jam, and rich chocolate just feels like a little luxury you can make at home.

Perfect Texture: Thanks to corn starch and butter, these biscuits are beautifully tender and crumbly without being dry.
Elegant Presentation: The piped swirls and chocolate dip make these cookies look stunning and professional.
Flavor Harmony: Sweet raspberry jam and bittersweet dark chocolate give a balance of fruity and rich notes.
Great for Any Occasion: Whether it’s a casual tea or a special event, these biscuits always impress.

Ingredients & Why They Work

Before you get started, let’s talk ingredients. Using high-quality butter and fresh raspberry jam really makes a difference in this recipe. Also, opting for dark cooking chocolate with a touch of vegetable oil keeps the chocolate coating smooth and glossy.

Flat lay of a soft rectangular block of unsalted butter, a small white bowl filled with fine powdered sugar, a few grains of fine salt scattered artfully nearby, a small white bowl holding amber vanilla extract, a fresh orange half with bright zest curls, a neat pile of pale all-purpose flour, a small mound of white corn starch, a small white bowl with warm heavy cream shimmering gently, a small white bowl filled with vibrant red raspberry jam, a smooth slab of dark cooking chocolate with a glossy surface, and a small white bowl containing clear vegetable oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using very soft butter is key for smooth piping and that rich buttery flavor.
Powdered sugar: This dissolves easily to keep the dough silky and prevents graininess.
Fine salt: Just a pinch to balance the sweetness and enhance the flavors.
Vanilla extract: Adds warmth and depth to the biscuit dough.
Orange zest (optional): A subtle citrus note that brightens up the flavor—totally optional but lovely.
All-purpose flour: The backbone of the biscuit, giving structure without heaviness.
Corn starch: This is the secret to that delicate crumbly texture reminiscent of traditional Viennese cookies.
Heavy cream: Warm cream helps bind the dough while keeping it tender.
Raspberry jam: Use your favorite quality jam for sweet-tart filling that sings.
Dark cooking chocolate: Choose a good quality chocolate for the richest flavor when dipping.
Vegetable oil: Mixed into the melted chocolate to keep it shiny and easier to work with.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of the Raspberry Jam Butter Biscuits Recipe lies in its versatility. Whether you want to tweak flavors, swap fillings, or add an extra special touch, these biscuits are a perfect canvas for your creativity.

Fruit Preserves Variation: I often switch out raspberry jam for strawberry or apricot preserves depending on the season. The slight tartness of raspberry shines beautifully, but these other flavors bring a new warmth and sweetness that’s equally delicious.
Chocolate Upgrade: For a richer finish, try using couverture chocolate in place of regular dark cooking chocolate. It melts more smoothly and hardens with a lovely sheen—ideal if you want that fancy patisserie look.
Orange Zest Twist: Adding half an orange zest is my secret to an aromatic lift. It pairs so well with the raspberry filling and makes each bite feel fresh and vibrant. Don’t worry if citrus isn’t your thing—omitting the zest still results in a classic buttery biscuit.
Dietary Adjustments: For a vegetarian-friendly treat, this recipe is already perfect! If you need gluten-free options, try replacing the all-purpose flour with a blend designed for baking, but keep the corn starch to maintain that delicate crumb.

Step-by-Step: How I Make Raspberry Jam Butter Biscuits Recipe

The image shows a close-up of a small dessert held by a woman's hand. The treat has three layers: the bottom and top layers are light yellow cake with a soft, crumbly texture. Between the cake layers is a thin bright red layer of jelly or jam. The entire outside of the treat is coated in a smooth, dark brown chocolate layer that covers the sides and top edges. In the blurry background, more desserts with similar colors can be seen, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar to Perfection

Start by ensuring your unsalted butter is very soft—not melted—to guarantee smooth piping later on. Use a large mixing bowl and beat the butter together with powdered sugar until the mixture turns pale, light, and fluffy. This typically takes about 3 to 4 minutes with an electric mixer on medium speed. Then, add a pinch of salt, the vanilla extract, and if you’re using it, the fresh orange zest. Mix these until completely combined; your kitchen will start to smell heavenly right here!

Step 2: Fold in Flour, Corn Starch, and Cream

Sift together the all-purpose flour and corn starch to avoid any lumps, then gradually fold them into your butter mixture. Alternate adding the dry ingredients with warm heavy cream. This step is all about gentle folding to keep the dough soft without overworking it—aim for a smooth, slightly soft dough that’s perfect for piping. The cream helps bind it subtly, giving you that tender crumb Viennese biscuits are famous for.

Step 3: Pipe 16 Elegant Swirls on Parchment

Fill a piping bag fitted with a large star nozzle with your dough. On baking sheets lined with parchment paper, pipe 16 equal-sized swirls, spacing them evenly so they don’t merge when baked. Each swirl should be firm and defined, as this will create those signature ridges. Don’t rush this part—neat swirls bake into beautiful biscuits that look as good as they taste.

Step 4: Chill the Dough for an Hour

Place the baking sheets in the refrigerator for at least 1 hour. This chilling stage is crucial—it helps the biscuits hold their shape while baking and prevents spreading. Think of it as letting your little creations firm up for their big debut.

Step 5: Bake Until Lightly Golden

Preheat your oven to 325°F (160°C). Bake the chilled biscuits for 25 to 30 minutes until the edges turn a delicate golden hue. The biscuits should feel firm to the touch but still soft and crumbly inside. After baking, transfer them carefully to a wire rack to cool completely—this keeps them crisp without steaming under residual heat.

Step 6: Sandwich with Raspberry Jam

Spread about 1 teaspoon of raspberry jam on the flat side of half the biscuits. Gently press the remaining biscuits on top, creating dainty, jam-filled sandwiches. Be careful not to squeeze out the jam; the perfect ratio is a thin, luscious layer that adds a burst of sweet-tart flavor to every bite.

Step 7: Melt Your Chocolate for a Shiny Dip

In a heatproof bowl, melt 300 g of dark cooking chocolate along with 20 g vegetable oil using a double boiler or short microwave bursts. Stir frequently until smooth and glossy—the oil adds a beautiful sheen and makes dipping easier. This step can feel meditative as the chocolate melts into this luxurious, silky pool.

Step 8: Dip and Set Your Biscuits

Hold each sandwich biscuit by the jam sides and dip one half into the melted chocolate. Set them on parchment paper and let the chocolate firm up naturally or pop them in the fridge briefly to speed up the process. The contrast between the dark chocolate’s richness and the sweet raspberry jam is what makes these biscuits irresistibly elegant.

Step 9: Enjoy and Store Properly

Once the chocolate has set, serve your biscuits alongside a hot cup of tea or coffee. Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate to keep them fresh longer. Just bring refrigerated biscuits back to room temperature before serving for the best texture and flavor.

Top Tip

These tips come from spending hours perfecting this Raspberry Jam Butter Biscuits Recipe — they’ll help ensure your biscuits come out perfectly every time with delightful texture and beautiful appearance.

Butter Consistency: Make sure your unsalted butter is very soft, not melted, for that perfect pipeable dough. This gives the biscuits their classic swirl shape without spreading too much in the oven.
Chill Time is Key: Don’t skip the 1-hour chilling step. It helps the biscuits keep their delicate shape so you get those signature ridges and edges when they bake.
Folding Technique: Gently fold the sifted flour and corn starch into the butter mixture alternating with warm cream. Overmixing can make the dough tough, so keep it light and airy for melt-in-your-mouth texture.
Chocolate Dipping: Add vegetable oil to the melted dark chocolate to keep it smooth and shiny, and dip carefully to get that elegant half-coat finish that looks stunning and tastes divine.

How to Serve Raspberry Jam Butter Biscuits Recipe

The image shows several light beige dough strips with ridged, smooth textures being piped onto white parchment paper placed on a white marbled surface. Each strip is about three ridges wide and has a soft, slightly fluffy look. A nozzle attached to a piping bag is squeezing out one strip while the other strips lie flat and evenly spaced in the background. The light cream color of the dough contrasts gently with the clean white parchment paper and surface, highlighting the shape and delicate edges of the dough. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra touch of charm, dust the biscuits lightly with powdered sugar just before serving. You can also add a fresh raspberry or two on the side or a small sprig of mint for a refreshing pop of color. If you're feeling festive, a tiny sprinkle of edible gold dust on the chocolate-dipped portion can elevate these biscuits for special occasions.

Side Dishes

Serve these buttery delights alongside a steaming cup of black tea or your favorite coffee to complement their rich flavors. They also pair beautifully with a light, fruity dessert wine or a chilled glass of milk for a comforting snack. For brunch or afternoon tea, offer them with fresh fruit salads or creamy yogurt parfaits to balance sweetness and richness.

Make Ahead and Storage

Storing Leftovers

Store your Raspberry Jam Butter Biscuits in an airtight container at room temperature to keep them fresh and crumbly for up to 5 days. Make sure they are completely cooled and the chocolate has fully set before sealing to avoid any moisture buildup that could soften them.

Freezing

If you want to keep them longer, freeze the assembled and chocolate-dipped biscuits in a single layer on a baking sheet until firm. Then transfer them to a freezer-safe bag or container. They’ll stay delicious for up to 2 months. Thaw overnight at room temperature for best results.

Reheating

These biscuits are best enjoyed at room temperature to keep the chocolate smooth and the texture delicate. If you prefer them warm, gently warm them for 5-10 seconds in the microwave on low power, but avoid overheating to prevent the chocolate from melting completely.

Frequently Asked Questions:

Can I use other jam flavors instead of raspberry?

Absolutely! While raspberry jam complements these biscuits beautifully, you can swap it with strawberry, apricot, or any other fruit preserve you love. Just make sure the jam isn’t too runny to avoid sogginess.

What’s the purpose of corn starch in the biscuit dough?

Corn starch helps create that tender, crumbly texture characteristic of Viennese biscuits by softening the flour’s gluten structure. It’s a small but essential ingredient to achieve the melt-in-your-mouth feel.

How do I prevent my biscuits from spreading too much during baking?

Chilling the piped dough for at least 1 hour before baking is key. This chills the butter back to firmness so the biscuits keep their beautiful piped detail and don’t lose shape or spread out.

Can I skip the chocolate coating?

Yes, if you prefer, you can enjoy these Raspberry Jam Butter Biscuits without the chocolate dip. They will still be delicious and beautifully crumbly — the chocolate just adds a lovely, indulgent finish.

Final Thoughts

Making this Raspberry Jam Butter Biscuits Recipe is truly a labor of love, but the results are well worth the time and care. Each buttery, crumbly biscuit filled with vibrant raspberry jam and dressed in chocolate feels like a small celebration — perfect for sharing with friends or savoring during a quiet afternoon. I hope these cookies bring as much joy and comfort to your table as they do to mine. Happy baking!