Description
Classic Viennese Whirls are delicate, buttery biscuits piped into elegant swirls and sandwiched with smooth vanilla buttercream and sweet seedless jam. Perfectly melt-in-the-mouth, these treats are ideal for afternoon tea or any special occasion.
Ingredients
Scale
For the Biscuits
- 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 the Oven: Preheat your oven to 180°C (160°C fan-assisted, Gas Mark 4, or 350°F). Line two baking sheets with greaseproof paper and set aside.
- Make the Biscuit Dough: In a large bowl, cream together the softened butter or margarine with the icing sugar until light and fluffy. Sift in the plain flour and corn flour, then gently fold into the mixture until it forms a soft, paste-like dough.
- Prepare to Pipe: Fit a piping bag with a large star nozzle. Spoon the dough into the piping bag; you may need to do this in two batches depending on the size of your bag.
- Pipe the Biscuits: Pipe the dough onto the lined baking sheets in swirly circles about 3–4 cm in diameter. Leave enough space between each swirl to allow for slight spreading during baking.
- Bake the Biscuits: Bake for 10–12 minutes or until the biscuits are pale golden and dry on top. Watch carefully to avoid over-baking. Once baked, leave to cool on the baking sheets until they are cool enough to handle.
- Cool Completely: Transfer the biscuits to a wire rack to cool fully while you prepare the filling.
- Prepare the Buttercream Filling: Cream together the softened butter and icing sugar until light and fluffy. Mix in the vanilla extract until combined.
- Assemble the Whirls: Spread or pipe a generous amount of vanilla buttercream on the base of one biscuit, add a teaspoon of seedless jam on top of the buttercream, then sandwich with another biscuit swirl. Repeat until all biscuits are used.
Notes
- Classic homemade Viennese Whirls are a perfect melt-in-the-mouth treat for afternoon tea.
- Use softened butter for easier creaming and a smoother dough.
- Piping the dough creates the signature swirl shape; ensure your piping bag tip is large and star-shaped.
- Bake until just pale golden to keep the biscuits tender rather than crunchy.
- Seedless raspberry or strawberry jam complements the vanilla buttercream best.
- Store Viennese Whirls in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 sandwich biscuit
- Calories: 210
- Sugar: 14g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
