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Viennese Whirls Recipe

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3.8 from 3 reviews

Classic Viennese Whirls are delicate, buttery sandwich biscuits featuring light, melt-in-your-mouth shortbread cookies piped into elegant rosettes, filled with creamy vanilla buttercream and a hint of raspberry jam. Perfect for teatime or special occasions, these traditional treats offer a delightful balance of sweet, creamy, and fruity flavors with a crisp yet tender texture.

Ingredients

For the Biscuits:

  • 225 g unsalted butter, very soft (8 oz / 1 cup / 2 sticks)
  • 100 g caster sugar (superfine sugar) (½ cup / 3 ½ oz)
  • 3-5 teaspoons milk
  • 1 ½ teaspoons vanilla flavoring
  • 225 g plain flour (all-purpose flour) (1 ¾ cups / 8 oz)
  • 70 g cornflour (US cornstarch) (½ cup / 2 ½ oz)

For the Filling:

  • ¼ cup raspberry jam (60 ml)
  • 100 g unsalted butter (3 ½ oz)
  • 170 g icing sugar (powdered sugar) (6 oz / 1 ⅓ cup)
  • 1 teaspoon vanilla flavoring
  • Pinch of salt

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 180°C (160°C fan forced) or 350°F. Line two large baking sheets with baking paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the plain flour and cornflour thoroughly to evenly combine and aerate the mixture. Set aside.
  3. Cream Butter, Sugar, and Milk: Using a stand mixer fitted with a paddle attachment or a handheld electric beater, beat the very soft butter, caster sugar, and 3 teaspoons of milk until the mixture turns very pale and creamy. Scrape down the sides and bottom of the bowl occasionally to incorporate all ingredients evenly.
  4. Add Vanilla Flavoring: Beat in 1 ½ teaspoons of vanilla flavoring until fully integrated.
  5. Incorporate Flour Mix: Add the combined flour and cornflour mixture to the wet ingredients and mix on low speed just until the dough is incorporated. Begin with short pulses to prevent the flour from flying out of the bowl.
  6. Pipe the Dough: Transfer the stiff biscuit dough into a large piping bag fitted with a large open star tip. Pipe rosettes about 4 cm (1 ½ inches) wide, spacing them about 2 inches apart on the prepared baking sheets. If the dough is too stiff to pipe, add an additional 2 teaspoons of milk and mix briefly.
  7. Chill the Dough: Place the piped dough in the refrigerator and chill for 30 minutes. This helps the biscuits hold their shape during baking.
  8. Bake Biscuits: Bake the biscuits for 12-14 minutes until they are just starting to brown on the edges. Avoid overbaking to maintain a tender texture.
  9. Cool Biscuits: Allow the biscuits to cool on the baking tray for a few minutes before transferring them carefully to a wire rack using a spatula. Cool completely to avoid melting the buttercream during assembly.
  10. Make Buttercream Filling: In a large mixing bowl, combine 100 g unsalted butter and 170 g icing sugar. Start mixing with a spatula or wooden spoon, then use a handheld mixer to beat the mixture for several minutes until it becomes light and fluffy. Add 1 teaspoon vanilla flavoring and a pinch of salt, then beat again to fully blend.
  11. Pipe Buttercream: Transfer the buttercream filling to a piping bag with a large star tip. Pipe swirls of buttercream onto the flat side of half of the cooled biscuits.
  12. Assemble Sandwich Cookies: Spread a thin layer of raspberry jam on the flat side of the remaining biscuits. Sandwich each jam-spread biscuit on top of a buttercream-topped biscuit, pressing gently to join.
  13. Serve and Enjoy: Your Viennese Whirls are ready to be enjoyed with tea or as a charming treat for guests. Store in an airtight container for freshness.
  14. Feedback: Please take a moment to leave a comment and rating if you made this recipe; it’s greatly appreciated and helpful!

Notes

  • Milk Adjustment: The dough is quite stiff; if you find piping difficult, add extra milk 1 teaspoon at a time (up to 5 tsp) to reach the right consistency.
  • Chilling: Chilling the piped biscuit dough is essential to maintain shape and texture during baking.
  • Handling Delicate Biscuits: Use a spatula to carefully transfer the warm biscuits to a wire rack as they are fragile when hot.
  • Buttercream Consistency: Beat buttercream well for a light, fluffy texture that pipes easily.
  • Storage: Store assembled Viennese Whirls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://yumntasty.com/viennese-whirls-recipe/