Viennese Whirls

Classic homemade Viennese Whirls - delicate, buttery biscuits piped into swirls and sandwiched together with smooth vanilla buttercream and seedless raspberry jam. A melt-in-the-mouth treat that’s perfect with a cuppa or for a classic British afternoon tea.

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Course: Dessert, Snack

Cuisine: British

Prep Time: 30

Cook Time: 12

Servings:

EQUIPMENT

INGREDIENTS

200 g Butter or Block Margarine (softened)
50 g Icing Sugar (Powdered Sugar)
200 g Plain Flour
2 tbsp Corn Flour (Corn Starch)

For the Filling:

75 g Butter or Block Margarine (softened)
150 g Icing Sugar (Powdered Sugar)
1/4 tsp Vanilla Extract
10 tsp Seedless Jam (Seedless Jelly) (strawberry or raspberry)

INSTRUCTIONS

Preheat your oven to 180°c (160°c for fan-assisted oven, Gas Mark 4 or 350°F). Line a couple of baking sheets with greaseproof paper and set aside.
In a large bowl, cream together the butter/margarine and icing sugar until light and fluffy. Sift in the plain flour and corn flour and fold into the mixture until fully combined and you have a soft, paste-like dough.
Prepare your piping bag with a large star piping nozzle. Spoon the dough into the piping bag - you may need to do this in two batches, depending on the capacity of your piping bag.
Pipe the dough into swirly circles on your pre-lined baking sheets, about 3-4cm in diameter. Be sure to leave plenty of space between each biscuit swirl.
Once you have piped all of the dough, bake in the pre-heated oven for 10-12 minutes or until they are a pale golden colour and look dry on top. Keep a close eye as they bake and remove from the oven sooner if required. Leave to cool on the baking sheets until cool enough to touch, then transfer to a wire rack to cool completely, while you prepare the fillings.

For the Filling:

To make the buttercream, cream together the butter/margarine and icing sugar until light and fluffy. Add the vanilla extract and mix through until combined.
Once your biscuits are completely cool, pipe or spread half of the biscuits with the butter cream. And add a teaspoon of jam to each of the other half of biscuits, before gently sandwiching the buttercream and jam biscuits together.

IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.

RECIPE NOTES:

Storage: Store your filled Viennese Whirls in an airtight container at room temperature for up to 3-4 days. The biscuits will soften slightly over time, which makes them even more melt-in-the-mouth.
Substitutions:
- Butter vs Margarine: Either works well for this recipe. Block margarine gives a slightly lighter texture and is often easier to pipe, while butter adds a richer flavour and more traditional taste. Just make sure whatever you use is softened before starting.
- Jam: Seedless raspberry jam is the classic choice, but you can use strawberry, blackcurrant, cherry, or even lemon curd for a twist. Smooth, seedless jams give the neatest finish and help the biscuits stay together neatly once sandwiched.

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