Viennese Whirls

Viennese Whirls are classic, delicate biscuits with a soft, buttery texture that melts in your mouth. These beautiful swirled cookies are filled with fluffy vanilla buttercream and sweet raspberry jam, making them an irresistible treat for tea time or special occasions.

Why You’ll Love This Recipe

Viennese Whirls are elegant yet simple to prepare, with a texture that is light, crumbly, and rich in buttery flavor. The combination of smooth buttercream and tangy jam creates a perfect balance of sweetness. These biscuits not only taste wonderful but also look impressive on a dessert platter, making them ideal for entertaining or gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the biscuits

• unsalted butter, softened

• powdered sugar

• all-purpose flour

• cornstarch

• vanilla extract

For the buttercream filling

• unsalted butter, softened

• powdered sugar

• vanilla extract

For the jam filling

• raspberry jam

Directions

1. Preheat the oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Make the biscuit dough: In a bowl, beat the softened butter and powdered sugar together until creamy and light. Sift in the flour and cornstarch, then add the vanilla extract. Mix until smooth and combined.

3. Pipe the swirls: Transfer the dough to a piping bag fitted with a large star nozzle. Pipe small swirls onto the prepared baking sheet, spacing them slightly apart.

4. Bake: Bake for 12-15 minutes or until pale golden at the edges. Let the biscuits cool completely on the baking sheet.

5. Prepare the buttercream: Beat the softened butter, powdered sugar, and vanilla extract together until fluffy and smooth.

6. Assemble the whirls: Spread or pipe buttercream onto the flat side of one biscuit. Top with a small spoonful of raspberry jam. Sandwich with another biscuit and press gently.

7. Finish: Dust with powdered sugar before serving.

Servings and timing

This recipe yields 12 whirls.
Preparation time: 15 minutes
Baking time: 12-15 minutes
Total time: 30 minutes
Calories: approximately 200 kcal per whirl

Variations

• Chocolate version: Dip the assembled whirls partially in melted dark chocolate and allow to set.

• Citrus twist: Add finely grated lemon or orange zest to the biscuit dough for extra flavor.

• Different jam: Try strawberry, apricot, or blackcurrant jam as a filling alternative.

• Almond flavor: Replace vanilla extract with almond extract for a different nutty note.

Storage/reheating

Store assembled whirls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. The unfilled biscuits can be stored separately for up to 1 week. These biscuits do not require reheating.

FAQs

Can I freeze Viennese Whirls?

Yes, the unfilled biscuits freeze well for up to 1 month. Thaw at room temperature before filling and serving.

Why is my dough too stiff to pipe?

The butter may not be soft enough. Let it come fully to room temperature or beat the dough slightly more to loosen it.

Can I make smaller or larger whirls?

Yes, adjust the size when piping and modify the baking time slightly as needed.

How do I stop the whirls from spreading too much?

Ensure the butter is soft but not melted, and chill the piped biscuits briefly before baking if your kitchen is warm.

Can I use margarine instead of butter?

Butter is preferred for the flavor and texture of Viennese Whirls, but a high-quality baking margarine can work in a pinch.

Is cornstarch necessary?

Cornstarch helps give the biscuits their delicate, melt-in-the-mouth texture.

Can I use a different piping nozzle?

A large star nozzle works best, but you can experiment with other shapes for a different look.

Why are my whirls crumbly?

These biscuits are naturally delicate. Handle them gently, especially when assembling.

What can I serve with Viennese Whirls?

They pair beautifully with tea, coffee, or hot chocolate.

Can I make the buttercream in advance?

Yes, store it covered in the refrigerator and bring to room temperature before using.

Conclusion

Viennese Whirls are a timeless, elegant treat that delivers on both taste and presentation. With their buttery, crumbly texture and classic jam and buttercream filling, they are perfect for afternoon tea or a special homemade gift. Simple to make yet impressive to serve, these biscuits are sure to become a favorite.

Viennese Whirls

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• Author: Douaa
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 0 hours
• Yield: 12 whirls
• Category: Dessert, Cookie
• Method: Baking
• Cuisine: Austrian, British-inspired

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Description

These Viennese Whirls are buttery, melt-in-the-mouth sandwich cookies filled with vanilla buttercream and sweet raspberry jam. Delicate, crumbly, and perfect for tea time, this classic treat is simple to make and always a crowd-pleaser.

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Ingredients

Biscuits:

• 1 cup unsalted butter, softened

• 1/2 cup powdered sugar

• 1 1/4 cups all-purpose flour

• 1/4 cup cornstarch

• 1 tsp vanilla extract

Buttercream Filling:

• 1/2 cup unsalted butter, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

Jam Filling:

• 1/3 cup raspberry jam

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Instructions

• Preheat oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.

• Make biscuit dough: Beat butter and powdered sugar together until light and creamy. Sift in flour and cornstarch. Add vanilla extract and mix until smooth and soft.

• Pipe swirls: Transfer the dough to a piping bag fitted with a large star nozzle. Pipe swirls onto the prepared baking sheet, leaving space between each.

• Bake: Bake for 12-15 minutes, or until the edges are just turning golden. Cool completely on a wire rack.

• Make buttercream: Beat butter until creamy. Gradually add powdered sugar and vanilla, beating until fluffy.

• Assemble whirls: Spread buttercream onto the flat side of half the biscuits. Add a layer of jam, then sandwich with another biscuit.

• Finish: Dust with powdered sugar before serving.

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Notes

• For best results, use room temperature butter so the dough pipes smoothly.

• Store in an airtight container at room temperature for up to 3 days.

• You can use seedless raspberry jam for a smoother filling.