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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Servings: 10 biscuits
INGREDIENTS
- 200 g Block Margarine or Butter (softened - very soft)
- 50 g Icing Sugar
- 200 g Plain Flour
- 2 tbsp Cornflour
For the Filling:
- 75 g Block Margarine or Butter (at room temperature)
- 150 g Icing Sugar
- ¼ tsp Vanilla Extract
- 10 tsp Seedless Jam (strawberry or raspberry)
EQUIPMENT
- Large Star Piping Nozzle
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, 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 preheated 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 buttercream. Add a teaspoon of jam to each of the remaining 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:
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 (very soft for the biscuits!) 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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