Viennese whirls 2016

Viennese whirls

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(5 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

  • biscuit 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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    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!
    7th Sep, 2016
    A brilliant recipe!
    3rd Sep, 2016
    Just done my 2nd batch using this recipe. The first batch I made into classic Viennese whirls. With the batch this morning I've left then as single biscuits and dipped them in melted dark chocolate. The biscuits are amazing. The taste and texture is absolutely perfect. My tips would be to get the butter as soft as possible to start with, and pipe them in small batches or else is really hard work.
    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! 
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