The Ultimate Viennese Whirls Recipe
If you're a fan of delicate, buttery cookies that melt in your mouth, this homemade Viennese Whirls recipe is perfect for you. These elegant butter cookies have a soft, crumbly texture and are filled with vanilla buttercream and strawberry jam, making them a delicious tea-time treat.
While these biscuits may look fancy, they are surprisingly easy to make at home. Whether you're baking them for a special occasion or just to enjoy with your afternoon tea, this recipe will guide you through each step to achieve perfect results.
In this guide, I'll share everything you need to know, from the best ingredients to step-by-step instructions, expert baking tips, and variations to customize your cookies. Plus, I’ll include storage tips and answers to frequently asked questions.
Let’s dive into making the best Viennese Whirls from scratch!
What Are Viennese Whirls?
Despite their name, Viennese Whirls originate from England, not Austria. These delicate, swirled butter cookies take inspiration from Austrian pastries but were popularized in the UK by Mr Kipling’s Viennese Whirls.
They are traditionally piped into round swirls, baked until lightly golden, and sandwiched together with buttercream and jam. The result? A light, crumbly biscuit with a rich, creamy filling that pairs perfectly with tea or coffee.
Why You’ll Love This Recipe
✔ Easy to Make – Looks fancy but requires simple ingredients and techniques.
✔ Melt-in-the-Mouth Texture – The perfect balance of crumbly and creamy.
✔ Classic British Treat – A timeless favorite for tea-time.
✔ Customizable – Try different fillings like raspberry jam, lemon curd, or chocolate ganache.
✔ Perfect for Gifting – These homemade biscuits make wonderful gifts!
Ingredients for Viennese Whirls
To make these homemade Viennese Whirls, you'll need:
For the Biscuits:
- 250g (1 cup) unsalted butter (softened)
- ¾ cup icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ cup cornflour (cornstarch)
For the Buttercream Filling:
- ½ cup unsalted butter (softened)
- 1½ cups icing sugar
- ½ tsp vanilla extract
- 1 tbsp milk
For the Filling:
- ¼ cup strawberry jam (or your choice of jam)
Step-by-Step Instructions
Step 1: Prepare the Dough
- Preheat the oven to 180°C (355°F) standard or 160°C (340°F) fan-forced. Line two large baking trays with parchment paper.
- In a stand mixer (or using a hand mixer), beat the butter, icing sugar, and vanilla extract on medium speed for 2 minutes, until pale and fluffy.
- Sift the all-purpose flour and cornflour into the butter mixture.
- Use the paddle attachment (or a spatula) to mix until a soft dough forms.
- Fit a piping bag with a large star tip and fill it with about ⅓ of the dough.
Step 2: Pipe & Bake the Cookies
- On the prepared baking tray, pipe small swirls, starting from the outside and spiraling inward.
- Ensure all cookies are of similar size for even baking.
- Bake for 10-12 minutes, or until the edges are light golden.
- Let the cookies cool completely before adding the filling.
Step 3: Make the Buttercream Filling
- In a mixing bowl, beat butter, icing sugar, vanilla extract, and milk for 3-5 minutes, until light and creamy.
- Transfer the buttercream into a piping bag fitted with a small star nozzle.
Step 4: Assemble the Viennese Whirls
- Choose two cookies of the same size.
- Spread 1 teaspoon of strawberry jam on one cookie.
- Pipe a swirl of buttercream onto the other cookie.
- Gently sandwich the cookies together.
- Repeat for all cookies.
Pro Tips for the Best Viennese Whirls
✔ Use Soft Butter – This ensures easy piping and a smooth texture.
✔ Chill the Dough (if needed) – If your dough is too soft to pipe, refrigerate it for 10 minutes.
✔ Pipe Evenly – Consistent sizes ensure even baking.
✔ Don’t Overbake – The cookies should be light in color with a slight golden edge.
Variations & Customizations
✔ Different Fillings: Try raspberry jam, apricot jam, or lemon curd for a unique twist.
✔ Chocolate-Dipped Viennese Whirls: Dip half of each biscuit in melted chocolate and let it set.
✔ Flavored Buttercream: Add a hint of lemon zest or cocoa powder for a flavor boost.
How to Store Viennese Whirls
- At Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: If storing longer, keep them in the fridge for up to 1 week.
- Freezing: Freeze the cookies (without filling) for up to 3 months. Thaw before adding buttercream and jam.
Frequently Asked Questions
1. Can I make Viennese Whirls without a piping bag?
Yes! Simply roll small balls of dough and flatten them slightly before baking. The texture will remain the same, but the cookies won’t have the classic swirl.
2. Why is my dough too stiff to pipe?
If your dough is too firm, the butter may be too cold. Let it sit at room temperature for 5-10 minutes before trying again.
3. Can I use margarine instead of butter?
For the best texture and flavor, use real butter. Margarine may make the dough too soft.
4. Can I make these gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend.
Final Thoughts
These homemade Viennese Whirls are the perfect balance of buttery, crumbly, and creamy, making them an irresistible treat for any occasion. With simple ingredients and easy-to-follow steps, you can enjoy these classic British biscuits right at home.
Try this Viennese Whirls recipe today, and let me know how they turn out!
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