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Member recipe

Viennese Whirl's

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Cooking time

Prep: 45 minutes Cook: 15 minutes Filling takes 15/20 minutes to complete

Skill level

More effort


12 Viennese Whirl's when finished.

Easy to follow recipe.

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For the biscuits

  • 250g unsalted butter, softened.
  • 225g Plain flour
  • 50g Icing sugar
  • 25g Cornflour
  • 25g Cornflour

For the filling

  • 200g Icing sugar, plus extra for dusting
  • 100g unsalted butter softened
  • 1/2 tsp vanilla extract
  • Raspberry/strawberry conserve
  • Raspberry/strawberry conserve


  1. For the biscuits Preheat oven 190C/170C fan, gas 5. Line 3 baking trays with non-stick baking parchment. Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper well spaced apart. Turn the paper over so pencil marks underneath.

  2. Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Then sift flour and cornflour together and beat well until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets.

  3. Bake in the center of the oven for 13 to 15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool and completely harden.

  4. For the filling Measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle. Spoon a little jam onto flat side of 12 biscuits and place jam side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish.

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