Viennese Whirls recipe
Ingredients
For the biscuits:
250g unsalted butter (very soft)
50g icing sugar
1 tsp vanilla extract
225g all-purpose flour
25g cornflour
For the filling:
100g unsalted butter (soft)
150g icing sugar
½ tsp vanilla extract
Strawberry or raspberry jam
Instructions
1. Prepare the dough
Preheat oven to 180°C (160°C fan).
Beat butter and icing sugar until light and fluffy.
Add vanilla extract and mix.
Sift in flour + cornflour, then mix until smooth.
2. Pipe the whirls
Transfer dough to a piping bag with a star nozzle.
Pipe small swirls onto a lined baking tray.
Leave space between each one.
3. Bake
Bake for 12–15 minutes until pale golden.
Let them cool completely on the tray.
4. Make the buttercream
Beat butter until creamy.
Add icing sugar gradually + vanilla.
Mix until smooth and fluffy.
5. Assemble
Spread jam on one biscuit.
Pipe buttercream on another.
Sandwich them together gently.
Tips
Butter must be very soft for easy piping.
Don’t overbake—they should stay light in color.
Chill the dough for 10 minutes if it feels too soft.
