Viennese whirls 2016

Viennese whirls

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(28 ratings)

Prep: 45 mins Cook: 12 mins


makes 10

These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat

Nutrition and extra info

  • uncooked dough only
  • Vegetarian

Nutrition: per serving

  • kcal405
  • fat25g
  • saturates16g
  • carbs42g
  • sugars25g
  • fibre1g
  • protein2g
  • salt0.6g
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    For the biscuits

    • 200g slightly salted butter, softened
    • 50g icing sugar
    • 2 tsp vanilla extract
    • 200g plain flour
    • 2 tsp cornflour
    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    For the filling

    • 100g butter, softened



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 170g icing sugar
    • 1 tsp vanilla extract
    • 50g raspberry jam or strawberry jam


    1. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.

    2. Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.

    3. Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.

    4. Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.

    5. While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.

    6. Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

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    Comments, questions and tips

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    24th Aug, 2019
    Viennese whirls are my absolute favourite biscuit and this was my first attempt at baking them. I found it very difficult to pipe the mixture and ended up using a plain nozzle so I didn't get the swirl and they were a bit misshapen. (I'll try keeping the mixture warm next time). However they were absolutely delicious and even nicer than the ones I usually buy in my local cafe (and theirs are really good). I don't think you need as much of the buttercream filling as stated - I had quite a bit left over
    Molly Ambros's picture
    Molly Ambros
    29th Mar, 2019
    Amazing biscuits!! I've made them twice already and I've been asked to make them again!'s picture
    17th Mar, 2019
    Delicious biscuits but extremely hard to pipe swirls! I ended up putting my bowl into a sink of hot water to make the mixture softer and then easier to pipe! Didn’t come out exactly as per the photo but very delicious! Half the quantity of buttercream will suffice.
    14th Oct, 2018
    Delicious, but make sure your butter is soft but not melted when you make them otherwise the mixture splits. Do it all in the mixer then no need to separate and less washing up at the end. My kids love these without the filling but add their own from a bottle of squirty cream and a teaspoon of jam and sticky fingers and happy faces afterwards!
    Sazzy926's picture
    6th Oct, 2018
    This was my first attempt at piping and I managed to burst the first bag! The texture was soft enough but I think I overloaded the piping bag. My husband found it hilarious although his attempt was worse than mine! The end result were some wonky but delicious biscuits and I will definitely try them again.
    17th Jul, 2017
    Very yummy. The dough was too thick to use a piping bag, so I just squished small round balls of dough between my hands to make round cookies, which worked well.
    7th May, 2017
    Oh my god these biscuits are amazing, they're so light and buttery. I'll definitely be trying with melted chocolate next time and think they'd work really well flavoured with lemon zest and curd.
    22nd Apr, 2017
    This really is a very easy recipe. The family didn't give the biscuits a chance to cool! A few tips from me: A) try and keep the mixture warm so that the butter is soft. This way it is easy to pipe. Otherwise it is hard work. B) I know they are not technically Vienesse whirls without the filling, but I found it sickly. The biscuits tasted so good on their own. C) I just blitz everything in the Kenwood major mixing bowl and voila! There is no need to use separate bowls.
    17th Sep, 2016
    This is an amazing recipe! It's surprisingly easy to! I will definitely be trying the chocolate dipped ones to!!!
    9th Sep, 2016
    Made these after seeing them on Bake Off, they were surprisingly easy and tasted amazing..will definitely be trying them chocolate dipped next time!


    11th Oct, 2018
    So delicious! Can the recipe be doubled or even quadrupled for gift-giving?
    goodfoodteam's picture
    12th Oct, 2018
    Thanks for your question - yes, you can!
    Asia Ali's picture
    Asia Ali
    5th Aug, 2018
    These were absolutely delicious, best receipt for viennese. My question is how do I make more as this only makes a few biscuits and majority of them get eaten while still on the cooling rack! Would I just double the ingredient?
    goodfoodteam's picture
    19th Aug, 2018
    We're glad to hear you enjoyed the recipe so much. Yes, simply double the recipe for double the quantity of biscuits.
    16th Apr, 2017
    Hi - mine turned out totally flat, even after I put them in the fridge. Any suggestions?
    goodfoodteam's picture
    16th Apr, 2017
    Hi, sorry to hear your biscuits didn't turn out as you'd hoped. If the mixture was too warm this could cause a lack of definition as would mis-weighed ingredients. The oven needs to be preheated to full temperature. Pop the biscuits straight in the oven once piped. Hope this helps if you try them again.
    20th Mar, 2017
    Could you tell me how long these will keep once filled please.
    goodfoodteam's picture
    27th Mar, 2017
    Thanks for your question, we'd suggest the next day in an airtight tin.
    9th Sep, 2016
    What does the cornflower do in this recipe? I left it out and they still are very good.
    goodfoodteam's picture
    13th Sep, 2016
    Hi there,Thanks for your question. Cornflour can be used in biscuits to enhance the texture, creating melt-in-the-mouth results, but it sounds like you got great results anyway! 
    Maddy's picture
    12th Jul, 2018
    I've made these many times before. A great twist on the recipe is 1/2 teaspoon of salted caramel extract rather than the vanilla in the buttercream and then dunk the biscuits in chocolate and garnish with seasalt.
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