Viennese Whirls
4 Reviews
About the bake
Indulge in the light and buttery goodness of this Viennese Whirls recipe, a perfect blend of soft biscuits and a delightful jam and cream filling. These melt-in-your-mouth Viennese biscuits get their unique texture from Silver Spoon icing sugar, which creates a beautifully delicate crumb that makes each bite irresistible.
For a delicious twist, try dipping the Vienesse whirl biscuits in melted chocolate to create your own Viennese chocolate biscuits version. Whether you opt for the traditional jam and cream or the rich chocolate variation, these biscuits are a perfect treat for any occasion!
New & updated recipe September '24
Method
Step 1
Preheat the oven to 180c/160c fan/gas mark 4 and line 2 baking sheets with baking paper. Beat together the softened butter and icing sugar until light in colour and fluffy in texture (this may take a few minutes) Add in the vanilla extract and mix further until fully incorporated.
Ingredients for this step
- 225gUnsalted Butter
- 60gSilver Spoon Icing Sugar
- 1 tspNielsen-Massey Vanilla Extract
Step 2
Mix together the flour, baking powder and cornflour in a bowl, then sieve into the butter and sugar mix. Use a spatula or wooden spoon to gentle fold in the mixture. The consistency of this will be a thick biscuit dough consistency that should be pipeable.
Ingredients for this step
- 225gPlain Flour
- 2 tspCornflour
- 1 tspBaking Powder
Step 3
Spoon the dough into a piping bag fitted with a large star nozzle, and pipe even shaped circles approximately 5cm in diameter. We used the lid of a small jam jar as a guide for the size.
Step 4
The biscuits will spread out when baking so we recommend spacing out the circles on the tray to prevent them merging together in the oven. Make sure that you pipe even sized circles as two biscuits will be sandwiched together to make your whirls so they need to be the same size.
Step 5
Bake for 10/12 minutes or until golden and cooked thoroughly. Leave to cool on a wire rack.
Step 6
To make the buttercream mix together the icing sugar, butter and vanilla extract until light and fluffy. You might want to add a splash of milk to loosen up the buttercream if it is too thick. Top tip: make sure that you use softened butter when making buttercream to avoid lumps.
Ingredients for this step
- 100gSilver Spoon Icing Sugar
- 50gUnsalted Butter
- 1 tspNielsen-Massey Vanilla Extract
Step 7
Once the biscuits are fully cooled either pipe or spread some buttercream onto the base of half of the biscuits, then add jam to the base of the remaining biscuits. Sandwich one buttercream biscuit and one jam biscuit together to form your Vienesse Whirls, repeat until all the biscuits have been paired. Dust the tops lightly with icing sugar.
Ingredients for this step
- A little for dustingSilver Spoon Icing Sugar
Ingredients
- 225gButter (unsalted) (softened)
- 60gSilver Spoon Icing Sugar
- 2 tspCornflour
- 225gAllinson's Plain White Flour
- 1 tspNielsen-Massey Vanilla Extract
- 1 tspBaking Powder
For the buttercream
- 50gUnsalted Butter
- 100gSilver Spoon Icing Sugar
- 1 tspNielsen-Massey Vanilla Extract
For the topping
- 2.5 tbspSilver Spoon Icing sugar
- 2.5 tbspRaspberry jam (seedless)