These delicate buttery cookies are filled with a simple buttercream and either raspberry or strawberry jam. These British biscuits are perfect for an afternoon treat. Viennese Whirls literally melt in your mouth, be prepared to fall in love with this British cookie!
Every time I go back to England I spend copious amounts of time in the shop (grocery store), there are just too many good products we can't get in the States. Okay, nowadays you can find most things in the States but with a hefty price tag.
I stock up on all the things like Heinz Baked Beans, Ambrosia Rice Pudding, Chocolate Hob Nobs, a Morrisons Jam Doughnut, Warburtons Thick Slice Loaf, Roast Chicken Crisps.. the list goes on and on. It was only in recent years that I fell in love with Viennese Whirls. These biscuits are
So since I have been home for two weeks I knew I needed to make a homemade recipe so I can kill my cravings with some!
Where do Viennese whirls come from?
These delicate buttery biscuits are a traditional British biscuit, supposed to be inspired by Austrian pastries. Mr. Kipling, a packaged dessert brand, in the UK is most famous for their Viennese Whirls served with buttercream and jam.
How do I make Viennese whirls?
This recipe is really easy. You can use store-bought jam or make your own. I used store-bought strawberry jam but raspberry jam is also spectacular as a filling.
You will need a star tip to bake these cookies, these are my favorite pastry tips.
You will need softened butter for this recipe. Start by beating your butter until fluffy, 1-2 minutes. Next, add the powdered sugar and beat for another 2-4 minutes until lighter in color and very soft and fluffy.
Lastly gently fold in flour and cornstarch.
How to pipe Viennese whirls
The beauty of this biscuit dough is that when you pipe one if it doesn't look right just scrape it up and place it back into the piping back.
Use a medium-size star tip and use two hands to keep good pressure on the bag. Start by piping the outside of the circle and finish in the center.
Make sure to leave plenty of space between cookies, then place the tray in the fridge while you preheat the oven to 375F/190C.
I place the cookies in the fridge just to set a little, this helps ensure they keep their shape.
Bake Viennese Whirls for 12-15 minutes or until just lightly browned on the sides. Let biscuits cool on a wire rack for at least 5-10 minutes before carefully transferring to a wire rack. They are very delicate cookies so be careful.
What do you fill
Viennesse Whirls with?
Buttercream & Jam, traditionally raspberry or strawberry.
In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld mixer beat the butter, powdered sugar, vanilla extract, and salt. Beat until fully combined, 1-2 minutes. The mixture will be thick.
Line cookies up so that they have a matching partner cookie.
Using a pastry bag fitted with a medium/ small piping hole or use a knife with a very delicate hand, pipe/spread a little smear of buttercream on every other cookie. Then place ½ teaspoon-ish of jam on the other cookies.
Gently press the cookies together, making sure not to press too hard you don't want jam oozing out everywhere.
Store in an airtight container for up to 3
Check out this post on my Cookie Baking Tips
Can you freeze Viennese whirls?
Yes, if you want to freeze the dough make sure you wrap it in plastic wrap very tightly then wrap it again and finally place it in an airtight freezer plastic bag. When you want to bake the cookies let the dough defrost in the fridge overnight.
You can freeze baked Viennese whirls, although I prefer to always freeze the dough and bake fresh. Viennese whirls are also very fragile cookies so you have to be very careful not to ruin their delicate shape.
To freeze baked viennese whirls let them cool completely then place them on a cookie sheet/ flat surface in the freezer for about an hour or so. Then when they are frozen you can transfer them to a freezer bag.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook’s Illustrated. Think about it -what one person scoops into a “cup” is completely different as to what someone else scoops!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 8oz (1 Cup) Unsalted Butter, softened
- 45 grams (¼ Scant Cup) Powdered Sugar/ Icing Sugar
- 188 grams (1 ½ Cups) All-Purpose Flour/Plain Flour
- 2 Tablespoons Cornstarch/ Cornflour
- 2.5oz Butter (5 Tablespoons) Unsalted Butter
- 150 grams (¾ Cup) Powdered Sugar/ Icing Sugar
- ½ Teaspoon Pure Vanilla Extract
- Tiny Pinch of Salt
- 2oz-3oz (¼ Cup ish) Raspberry or Strawberry Jam
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld mixer beat the butter until fluffy, 1-2 minutes. Add powdered sugar and beat for another 2-4 minutes until lighter in color and very soft and fluffy. Gently fold in flour and cornstarch.
- Using a pastry bag fitted with a medium star tip pipe two-inch circles of dough, start with the outside of the circle and make your way into the center. If you mess up just scrape the dough up and back into the pastry bag. Make sure to give plenty of room between cookies, then place the tray in the fridge while you preheat the oven to 375F/190C.
- Bake Viennese Whirls for 12-15 minutes or until just lightly browned on the sides. Let cool on a wire rack for at least 5-10 minutes before carefully transferring to a wire rack. They are very delicate cookies so be careful. Line cookies up so that they have a matching partner cookie.
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld mixer beat the butter, powdered sugar, vanilla extract, and salt. Beat until fully combined, 1-2 minutes. The mixture will be thick.
- Using a pastry bag fitted with a medium/ small piping hole or use a knife with a very delicate hand, pipe/spread a little smear of buttercream on every other cookie. Then place ½ teaspoon-ish of jam on the other cookies then gently press them together. Store in an airtight container for up to 3 days, if you live in a warm environment store cookies in the fridge and let sit out for 10 minutes before enjoying.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: English
Keywords: Viennese Whirls recipe, how to make Viennese Whirls, the best Viennese Whirls
Recipe adapted from PBS
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