How to make Viennese Whirls better


Viennese Whirls

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

Where Are Viennese Whirls From?

Whilst you may think these Viennese Whirls cookies come from Austria, they actually originate from England. However, the inspiration for their shape comes from the pastries of Vienna, hence the name.

They’re commonly piped into round swirls and sandwiched together with buttercream and jam, popularized by Mr Kipling in the UK. (I sure enjoyed them sitting around my Grandparents’ kitchen table!)


3/4 cup icing sugar

250 g unsalted butter

1 tsp vanilla extract

1½ all-purpose flour

1/2 cup corn flour

1/2 cup unsalted butter

1½ cups icing sugar

1/2 tsp vanilla extract

1 tbsp milk

1/4 cup strawberry jam

How to make Viennese Whirls :

Step 1

Preheat the oven to 180C/355F (standard) or 160C/340F (fan-forced/convection). Grease and line two large baking trays with baking paper.

In the large bowl of an electric stand mixer, add butter, sugar and vanilla. Beat together on medium speed for 2 minutes or until very pale and fluffy.

Sift over the flour and cornflour. Use the paddle attachment of your mixer to stir the mixture together until a very soft dough forms. Prepare a large piping bag with a star-tipped nozzle.

Scrape approximately 1/3 of the dough into the piping bag and twist the top of the bag to secure.

Step 2

On the prepared baking trays, pipe a small spiral. Tip: start from the outside of the spiral and work your way inward, then pull the piping bag upward to create the ‘tip’ of the whirl.

Repeat steps 4 and 5 until all the whirls have been piped. Bake for 10 minutes or until no raw dough is visible and/or the whirls are very lightly golden around the edges. Allow to cool completely.

In the large bowl of an electric stand mixer (or using a hand-held mixer), add butter, sugar, vanilla and milk.

Beat together on medium speed for 3-5 minutes or until pale and creamy. Choose two cookie of a similar size. Spread 1 teaspoon of strawber

ry jam onto one cookie. Spread or pipe buttercream onto the other cookie.

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