If you’re on the hunt for a truly delightful treat that brings a touch of British elegance right into your kitchen, this Viennese Whirls Recipe is a total winner. These light, buttery biscuits are piped into beautiful swirls that melt in your mouth, then sandwiched with a luscious vanilla buttercream and fruity raspberry jam. Whether you’re enjoying them with your afternoon tea or sharing with friends, the charm of Viennese Whirls shines through with every bite. Trust me, once you make them, they’ll quickly become a favorite indulgence.
Ingredients You’ll Need
What’s wonderful about the ingredients for this Viennese Whirls Recipe is how simple yet essential each one is. Every component lends its own magic, from the smooth butter creating the delicate texture to the soft sweetness of icing sugar balancing the tart raspberry jam.
- 200 g Butter or Block Margarine (softened): This forms the rich, melt-in-the-mouth base of your biscuits, so make sure it’s soft for easy creaming.
- 50 g Icing Sugar (Powdered Sugar): Adds sweetness and a fine texture for that perfect biscuit crumb.
- 200 g Plain Flour: The main structure to keep your swirls tender but sturdy enough to hold their shape.
- 2 tbsp Corn Flour (Corn Starch): Lightens the dough, giving a soft, crumbly finish.
- 75 g Butter or Block Margarine (softened) for filling: The star for that creamy, dreamy filling consistency.
- 150 g Icing Sugar (Powdered Sugar) for filling: Sweetens the buttercream filling so every bite feels like a little celebration.
- 1/4 tsp Vanilla Extract: Brings warmth and depth to the buttercream, making it irresistibly inviting.
- 10 tsp Seedless Jam (Seedless Jelly) (strawberry or raspberry): The fruity burst that balances richness with a cheeky splash of tang.
How to Make Viennese Whirls Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 180°C (or 160°C for a fan-assisted oven), which is about Gas Mark 4 or 350°F. Line a couple of baking sheets with greaseproof paper so your elegant swirls won’t stick or lose their delicate shapes during baking. Setting up now means less rushing later on.
Step 2: Make the Biscuit Dough
In a large mixing bowl, cream together your softened butter and icing sugar until it’s light and fluffy. This step is crucial because it incorporates air, giving your biscuits their classic light texture. Then sift in the plain flour and cornflour, folding carefully so the dough comes together without overworking it. You want a soft, paste-like dough that’s perfect for piping.
Step 3: Pipe the Swirls
Fit a piping bag with a large star nozzle and spoon in your dough—if your bag’s small, do it in batches. Gently pipe out swirly circles about 3 to 4 centimeters in diameter onto your pre-lined trays. Remember to space them out well because these beauties will spread slightly in the heat of the oven.
Step 4: Bake Until Pale Golden
Bake your swirls for around 10 to 12 minutes. Keep a close eye on them; they should be pale golden with a dry surface and still delicate to the touch. Once done, leave them to cool on the trays before transferring to a wire rack. Patience here pays off—the cooling lets them set perfectly for filling.
Step 5: Prepare the Buttercream Filling
While your biscuits cool completely, whip up the buttercream. Cream your softened butter and icing sugar together until it looks fluffy and smooth. Stir in vanilla extract for that subtle, delicious fragrance. This filling will complement the buttery shortbread perfectly.
Step 6: Assemble Your Viennese Whirls
Pipe or gently spread the buttercream on the flat side of half your cooled biscuits. Then add a teaspoon of seedless jam to the opposite halves. Gently sandwich them together, allowing the buttercream and jam to meld into a divine bite-sized cloud of texture and flavor. Voilà—your Viennese Whirls are ready!
How to Serve Viennese Whirls Recipe
Garnishes
Elevate your Viennese Whirls by dusting a little extra icing sugar over the top just before serving—this gives a delicate snowy effect that looks stunning. Fresh raspberries or a small mint leaf on the plate adds a splash of color and a hint of freshness that pairs wonderfully with the buttery richness.
Side Dishes
These biscuits shine best with a classic cuppa or strong black tea, their sweetness balanced perfectly by the tannins. Alternatively, serve them alongside a pot of fresh coffee or a glass of chilled dessert wine for an indulgent twist. Fresh fruit salad works wonderfully too, adding a juicy contrast to the richness.
Creative Ways to Present
For a charming presentation, stack your Viennese Whirls recipe sandwiches on a pretty cake stand or tiered tray for an afternoon tea vibe that wows your guests. Wrap a few in cellophane tied with ribbon as lovely homemade gifts. Or arrange them in small decorative boxes layered with parchment paper for a neat, elegant look.
Make Ahead and Storage
Storing Leftovers
Your Viennese Whirls will keep well in an airtight container at room temperature for up to 3 days. To keep them fresh, choose a container that’s just the right size so the biscuits don’t get crushed or broken. They’re best enjoyed when still fresh for that melt-in-the-mouth texture.
Freezing
If you want to make these ahead, you can freeze the baked biscuits without filling. Arrange them in a single layer in an airtight container or freezer bag. When ready to serve, thaw completely then fill with buttercream and jam. This way, your homemade Viennese Whirls taste just as fresh and delightful.
Reheating
These biscuits are best served at room temperature, so no need to reheat. If they’ve cooled from the fridge or freezer, simply let them sit out for 15-20 minutes. Avoid microwaving as this can soften the buttery biscuit texture and affect the crema’s softness.
FAQs
Can I use strawberry jam instead of raspberry?
Absolutely! Strawberry jam works brilliantly and gives a slightly sweeter and less tart flavor. Both keep the classic taste profile authentic and delicious.
What if I don’t have a piping bag with a star nozzle?
If you don’t have a star nozzle, you can use a round tip or even a zip-top bag with the corner snipped off. The shape won’t be as traditional, but the flavor will still be fantastic!
Can I make these gluten-free?
Yes, by substituting the plain flour with a gluten-free baking blend that includes xanthan gum, you should get similar texture and taste. Don’t forget to check your ingredients for cross-contamination if needed.
How long do Viennese Whirls keep fresh?
Homemade Viennese Whirls are best eaten within three days of assembly for peak freshness. After that, the biscuits may lose their delicate crumb, but refrigerated storage can help extend their life slightly.
Is margarine okay to use instead of butter?
Definitely! Margarine works well especially for those who want a dairy-free or more affordable option. It won’t compromise the tenderness or flavor much, so feel free to use whichever you prefer.
Final Thoughts
There’s truly nothing quite like the charm of making your own Viennese Whirls Recipe from scratch. The simple yet perfectly balanced ingredients come together to create a biscuit that’s crisp, tender, and filled with love in every swirl. Whether you’re sharing them with family, gifting to friends, or treating yourself to a classic British delight, these biscuits promise smiles and sweet moments all around. Go ahead, bake up a batch—you won’t regret it!
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Viennese Whirls Recipe
- Total Time: 42 minutes
- Yield: 10 servings (approx. 20 biscuits – 10 sandwich pairs)
Description
Classic Viennese Whirls are delicate, buttery biscuits piped into elegant swirls and sandwiched together with smooth vanilla buttercream and seedless raspberry jam. This melt-in-the-mouth treat is perfect for enjoying with a cup of tea or as a quintessential British afternoon snack.
Ingredients
For the Biscuits:
- 200 g Butter or Block Margarine (softened)
- 50 g Icing Sugar (Powdered Sugar)
- 200 g Plain Flour
- 2 tbsp Corn Flour (Corn Starch)
For the Filling:
- 75 g Butter or Block Margarine (softened)
- 150 g Icing Sugar (Powdered Sugar)
- 1/4 tsp Vanilla Extract
- 10 tsp Seedless Jam (Strawberry or Raspberry)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4, or 350°F). Line a couple of baking sheets with greaseproof paper and set aside.
- Make the Dough: In a large bowl, cream together the softened butter or margarine and icing sugar until the mixture is light and fluffy. Sift in the plain flour and corn flour, then fold them gently into the mixture until fully combined, resulting in a soft, paste-like dough.
- Prepare Piping Bag: Fit a large star nozzle to your piping bag. Spoon the dough into the bag, which might require two batches depending on the bag’s size.
- Pipe the Biscuits: Pipe swirly circles of dough onto the prepared baking sheets, each about 3-4 cm in diameter. Leave ample space between each swirl to prevent them sticking together.
- Bake the Biscuits: Place the baking sheets in the preheated oven and bake for 10-12 minutes until the biscuits are pale golden and look dry on top. Watch carefully and remove earlier if needed. Allow them to cool on the baking sheets until firm enough to handle, then transfer to a wire rack to cool completely.
- Prepare the Filling: To make the buttercream, cream together the softened butter or margarine with icing sugar until light and fluffy. Mix in the vanilla extract until evenly combined.
- Assemble the Whirls: Once the biscuits are completely cooled, pipe or spread buttercream on half of the biscuits. Place a teaspoon of seedless jam on the other half. Gently sandwich the buttercream and jam biscuits together to create your Viennese Whirls.
Notes
- Be careful not to overbake the biscuits as they should remain pale golden and delicate.
- Use softened butter or margarine for easier creaming and smoother texture.
- If desired, swap seedless raspberry jam with seedless strawberry jam for a slight flavor variation.
- Ensure biscuits are completely cooled before filling to prevent buttercream from melting.
- The piping technique gives these biscuits their characteristic swirl shape and texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
