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
