Description
Classic homemade Viennese Whirls are delicate, buttery biscuits piped into elegant swirls and sandwiched together with smooth vanilla buttercream and sweet seedless raspberry or strawberry jam. These melt-in-the-mouth treats are perfect for afternoon tea or a delightful snack pairing wonderfully with a cup of tea or coffee.
Ingredients
Scale
Biscuits
- 200 g Butter or Block Margarine (softened)
- 50 g Icing Sugar (Powdered Sugar)
- 200 g Plain Flour
- 2 tbsp Corn Flour (Corn Starch)
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 Oven and Prepare Baking Sheets: Preheat your oven to 180°C (160°C fan-assisted, Gas Mark 4, or 350°F). Line baking sheets with greaseproof paper and set aside.
- Make the Dough: In a large bowl, cream together 200 g softened butter or margarine and 50 g icing sugar until light and fluffy. Sift in 200 g plain flour and 2 tbsp corn flour, then gently fold these into the mixture until fully combined to form a soft, paste-like dough.
- Prepare Piping Bag: Fit a large star nozzle to your piping bag. Spoon the dough into the bag, working in batches if needed based on capacity.
- Pipe the Biscuits: Pipe the dough onto the prepared baking sheets into swirly circles about 3-4 cm in diameter, leaving plenty of space between each swirl to allow for rising and spreading during baking.
- Bake Biscuits: Bake in the preheated oven for 10-12 minutes, or until the biscuits are pale golden and appear dry on top. Keep a close eye to avoid over-baking.
- Cool the Biscuits: Allow the biscuits to cool on the baking sheets until just cool enough to handle, then transfer them to wire racks to cool completely.
- Prepare the Filling: Cream together 75 g softened butter and 150 g icing sugar with 1/4 tsp vanilla extract until smooth and fluffy.
- Assemble the Whirls: Take one biscuit and spread a small amount of buttercream on its flat side, then add a teaspoon of seedless jam on top. Sandwich with another biscuit, cream side down, gently pressing together.
Notes
- Use softened butter or margarine to achieve a creamy texture for both dough and filling.
- Be careful not to over-bake the biscuits; they should be pale golden and dry to the touch.
- Seedless raspberry or strawberry jam works best to avoid lumps in the filling.
- For best results, pipe all biscuits of similar size for even baking.
- Store assembled Viennese Whirls in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 Viennese Whirl (2 biscuits with filling, approx. 30g)
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 25 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 35 mg
