Viennese Whirls Recipe


For the biscuits:

  • 250g very soft unsalted butter
  • 50g icing sugar (also known as confectioners’ sugar)
  • 225g plain flour (all-purpose flour)
  • 25g cornflour (cornstarch)

For the filling:

  • 100g unsalted butter, softened
  • 200g icing sugar
  • ½ tsp vanilla extract
  • Raspberry or strawberry jam


  • Baking trays
  • Baking parchment (parchment paper)
  • Large mixing bowl
  • Electric mixer or whisk
  • Piping bag
  • Medium star nozzle
  • Sieve


Make the biscuits:

  • Preheat oven: Preheat the oven to 190°C (170°C fan-forced/375°F). Line your baking trays with baking parchment.
  • Cream butter and sugar: In a large mixing bowl, cream together the softened butter and icing sugar until light and fluffy.
  • Sift in dry ingredients: Sift the flour and cornflour together, then gradually add them to the butter mixture. Beat on low speed until just combined, then on medium speed until the dough comes together.
  • Pipe the biscuits: Fit the piping bag with the medium star nozzle. Fill the bag with the dough. Pipe swirls onto the prepared baking trays. Leave space between each swirl, as they will spread slightly while baking.
  • Bake: Bake the biscuits for 12-15 minutes, or until they are a very pale golden color.
  • Cool: Let the biscuits cool completely on the baking trays before filling.

Make the buttercream:

  • Beat butter: In a separate bowl, beat the softened butter until light and fluffy.
  • Add icing sugar and vanilla: Gradually add the icing sugar to the butter, beating well after each addition. Beat in the vanilla extract.

Assemble the Viennese Whirls:

  • Fill a piping bag: Spoon the buttercream into a clean piping bag fitted with a star nozzle.
  • Spread jam: Spread a layer of raspberry or strawberry jam on the flat side of half the cooled biscuits.
  • Pipe buttercream: Pipe a swirl of buttercream on the flat side of the remaining biscuits.
  • Sandwich together: Carefully sandwich a jam biscuit with a buttercream biscuit.
  • Dust with icing sugar: Dust the Viennese Whirls with icing sugar before serving.


  • Use good quality ingredients: The quality of your ingredients, especially the butter, will greatly impact the final result.
  • Room temperature butter: Soft butter is essential for both the cookies and the buttercream. Take the butter out of the fridge ahead of time to let it soften.
  • Don’t overbake: The biscuits should be just slightly golden around the edges. Overbaking will make them hard.
  • Decorative piping: If you’re feeling adventurous, experiment with different shapes and piping designs!

Enjoy your delicious homemade Viennese Whirls!


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