Viennese whirls 2016

Viennese whirls

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(50 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 a dairy product made from separating whole milk or cream into fat and…

    • 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

    Sign in or create your My Good Food account to join the discussion.
    11th Jun, 2020
    These Viennese Whirls were delicious. We used vegan margarine instead of butter and it was much easier to pipe so I would recommend using margarine if you found it too hard to pipe with the butter.
    Alex Ford's picture
    Alex Ford
    2nd May, 2020
    This mix for me is too dry and a bit more sweetness is needed.
    19th May, 2020
    I added some milk to make the mixture easier to pipe. It doesn’t change the texture and the biscuits still turned out really well. I don’t have any specific measurements of milk but keep adding milk until the mixture slowly drops off the spoon/ spatula
    29th Apr, 2020
    This recipe is ok but the mixture needs milk added to it in order for it to pipe properly. Mixture was very tough and needed a couple ml of milk.
    fkeates's picture
    23rd Feb, 2020
    Mixture was quite hard and stiff - too stiff to pipe. (Room temp butter used) rolled into balls to make biscuits. Tasted ok, but needed longer to cook.
    7th Nov, 2019
    Great flavour and perfect texture!! I added a couple of teaspoons of water to make it pipe-able and piped it straight down with a star nozzle rather than a swirl
    Jade Richer's picture
    Jade Richer
    31st Oct, 2019
    These were very good and really yummy. I ended up making more the day after as my family and myself really enjoyed them. They are much nicer warm but they break very easily so better to be kept in the fridge.
    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.


    Gemma Evans's picture
    Gemma Evans
    20th Nov, 2019
    Does anyone know how long these will be OK for once they are made? Thank you.
    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.


    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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