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.
Ingredients
Biscuits:
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1 cup unsalted butter, softened
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1/2 cup powdered sugar
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1 1/4 cups all-purpose flour
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1/4 cup cornstarch
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1 tsp vanilla extract
Buttercream Filling:
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1/2 cup unsalted butter, softened
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1 cup powdered sugar
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1 tsp vanilla extract
Jam Filling:
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1/3 cup raspberry jam
Instructions
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Preheat oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
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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.
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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.
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Bake: Bake for 12-15 minutes, or until the edges are just turning golden. Cool completely on a wire rack.
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Make buttercream: Beat butter until creamy. Gradually add powdered sugar and vanilla, beating until fluffy.
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Assemble whirls: Spread buttercream onto the flat side of half the biscuits. Add a layer of jam, then sandwich with another biscuit.
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Finish: Dust with powdered sugar before serving.
Notes
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For best results, use room temperature butter so the dough pipes smoothly.
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Store in an airtight container at room temperature for up to 3 days.
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You can use seedless raspberry jam for a smoother filling.