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Plate stacked with Viennese Whirls with teapot in background.
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5 from 4 votes

Viennese Whirls Recipe

These melt-in-your-mouth Viennese Whirls filled with vanilla buttercream and sweet raspberry jam, will become a firm family favourite in next to no time!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Cookies & Biscuits
Cuisine: British
Servings: 20 sandwich biscuitss
Calories: 287kcal
Author: Emma Duckworth

Equipment

Ingredients

Viennese Whirls

  • 300 g unsalted butter room temperature
  • 60 g powdered icing sugar (confectioners’ sugar) sifted
  • 280 g plain flour (all-purpose) sifted
  • 60 g cornflour (corn starch)
  • 1 teaspoon vanilla extract or vanilla bean paste

Filling

  • 120 g unsalted butter
  • 240 g powdered icing sugar (confectioners’ sugar)
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ½ teaspoon fine salt
  • 105 g raspberry jam
Metric - US Customary

Instructions

Make the Viennese Whirls

  • Cream butter and sugar. Preheat the oven to 180°C (350°F). Place butter and icing sugar into the bowl of a standmixer fitted with a paddle attachment. On medium-high speed cream together for 1 minute. Scrape down the base and sides of the bowl and attachment. Continue to beat for a further 2 minutes until pale and creamy.
  • Add dry ingredients. Add half the flour and the vanilla extract into the bowl and beat till combined. Scrape down the base and sides of the bowl. Add remaining flour and cornflour and beat till just combined. (Note: The dough is thick.)
  • Fill the piping bag and prepare the tray. Scoop dough into a piping bag fitted with an open star piping tip. Draw circles 2-inch in diametre on two sheets of parchment paper, leaving space between each circle. Flip the paper over and place it on a baking tray. This is your piping template.
  • Pipe whirls and bake. Using firm, even pressure, pipe swirly circles in your drawn templates. Bake in the preheated oven for 12-15 minutes, swapping trays halfway through baking. Bake until golden around the edges and set. Cool on the baking tray for 10 minutes before transferring to a wire rack to cool fully.

Make the Buttercream

  • Make the buttercream and prepare the jam. Beat the butter on medium-high speed until it's creamy, then add in the icing sugar, vanilla extract and salt. Beat for another 3 minutes until fluffy and smooth. Add milk, a teaspoon at a time if needed to achieve a pipable consistency. Scoop into a piping bag.
    Spoon jam into a sandwich bag with the corner snipped off (optional).

Assemble

  • Pipe buttercream onto the base (flat side) of half the biscuits. Pipe jam onto the buttercream. Top with the remaining biscuits and press gently together. Alternatively, spoon jam rather than piping.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: Store in an airtight container at room temperature for 3-4 days.
To freeze: The cookies are best frozen before assembling. Cool cookies completely, place them in a freezer-safe container and freeze for up to 3 months.
TIP 1: Using room temperature butter for the Whirls and the buttercream is essential.
TIP 2: Refrigerate piped cookies on the baking tray for 20-30 minutes if the dough becomes too soft or the kitchen is hot. 
TIP 3: The dough is quite thick when piping. If you find it too hard to pipe, use the warmth of your hands around the piping bag to soften it slightly.

Nutrition

Calories: 287kcal | Carbohydrates: 32g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 64mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 525IU | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 1mg