If you’re after a melt-in-your-mouth buttery cookie that looks as delightful as it tastes, you’re in the right place. This Delicious Viennese Whirls Cookies Recipe is one of my all-time favorites — it’s a classic British treat that pairs perfectly with your afternoon tea (or coffee, because why not?). When I first tried making Viennese Whirls, I was amazed at how the soft buttery dough piped into elegant little swirls and then sandwiched with jam and vanilla buttercream made my kitchen smell heavenly and my family go crazy. Stick around—I’ll share all the insider tips and tricks, so you nail these cookies just like I do every time!
Why You’ll Love This Recipe
- Classic Taste & Texture: Buttery, tender, and perfectly crumbly cookies that literally melt in your mouth.
- Easy to Make: No fancy ingredients, just simple pantry staples you probably already have.
- Visually Stunning: The piped swirl shape makes them look fancy enough to serve at any special occasion.
- Customizable Filling: Swap jams or skip the buttercream for a quick fix—you’ve got options!
Ingredients You’ll Need
The magic of this Delicious Viennese Whirls Cookies Recipe lies in a few simple ingredients that come together to create that delicate, buttery texture and sweet finish. Choose softened butter for easy creaming and pick your favorite seedless jam to fill the sandwiches—strawberry or raspberry is my go-to for that classic tang.
- Butter or Block Margarine: Softened for easy creaming; quality butter makes a big difference in flavor.
- Icing Sugar (Powdered Sugar): Ensures a smooth, sweet dough without any gritty texture.
- Plain Flour: Provides structure without overpowering the cookie’s tenderness.
- Corn Flour (Corn Starch): The secret to that tender, crumbly texture that defines a Viennese Whirl.
- Vanilla Extract: A splash adds warmth and depth—don’t skip it!
- Seedless Jam: Choose your favorite fruit jam, like raspberry or strawberry, for the perfect sandwich filling.
Variations
I love making this Delicious Viennese Whirls Cookies Recipe my own by tweaking fillings or trying out different sandwich creams. It’s fun to experiment, and you might end up with your own signature twist!
- Jam Variations: I often swap out raspberry jam for apricot or blackcurrant, depending on what’s in season—and each one brings a lovely different flavor profile.
- Buttercream Options: Instead of vanilla buttercream, try chocolate or lemon for a zesty surprise; it’s delightful alongside the buttery biscuits!
- Nut-Free Adaptation: This recipe is naturally nut-free, which is a blessing for those with allergies, but you can add a sprinkle of ground almonds in the dough for a subtle crunch, if you like.
- Vegan Swap: Use a plant-based margarine and vegan icing sugar to make these cookies vegan-friendly—just keep an eye on baking time as it can vary slightly.
How to Make Delicious Viennese Whirls Cookies Recipe
Step 1: Get Your Oven and Pans Ready
Before diving into the dough, preheat your oven to 180°C (that’s 160°C if you have a fan-assisted oven, or Gas Mark 4). Line a couple of baking trays with greaseproof paper—this ensures your beautiful swirls don’t stick and keeps cleanup a breeze. I always prep my oven and trays first, so everything’s ready when I’m done mixing.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter or margarine and icing sugar until it’s light, fluffy, and pale. This is where the magic starts! I like to use an electric mixer for this step—it saves your arm and ensures even mixing. You’ll know it’s ready when the mixture looks almost like whipped cream.
Step 3: Gently Fold in the Flours
Sift the plain flour and corn flour into the bowl to keep out any lumps, then gently fold the flour mixture into the creamed butter and sugar. Don’t overwork it—just fold until you have a soft, paste-like dough. This texture helps your whirls pipe beautifully and bake evenly.
Step 4: Pipe Those Gorgeous Swirls
Fit a piping bag with a large star nozzle, then spoon your dough in—this might take two batches depending on your piping bag size. Pipe swirly circles about 3-4cm wide onto your lined trays, leaving enough space between each because they spread a little while baking. I used to try using spoons here, but piping definitely gives that iconic look and great texture.
Step 5: Bake Until Pale Golden
Pop your trays in the oven and bake for 10-12 minutes until the whirls are a pale golden hue and dry to the touch on top. Keep a close watch near the end! I once left mine in a bit too long and they lost that delicate color and texture we’re after.
Step 6: Cool and Prepare the Filling
Allow the cookies to cool on the trays until you can handle them, then transfer to a wire rack to cool completely. Meanwhile, whip up your buttercream by creaming soft butter, icing sugar, and vanilla extract together until fluffy. This is what makes the filling so dreamy!
Step 7: Assemble Your Viennese Whirls
Grab a cookie base, spread a small amount of vanilla buttercream, then top with a teaspoon of your favorite seedless jam before sandwiching with another cookie swirl. Repeat until all the cookies are filled. The result? Beautiful, elegant, butterfly-like cookies that are totally irresistible.
Pro Tips for Making Delicious Viennese Whirls Cookies Recipe
- Softened Butter is Key: Make sure your butter is room temperature—not melted—so the dough cream properly.
- Don’t Overmix the Dough: Folding just enough to combine keeps your cookies tender and prevents toughness.
- Piping Bag Prep: Use a large star nozzle and gently squeeze to get perfect swirls; don’t rush or the dough can break apart.
- Watch Your Bake Time: Remove the cookies as soon as they’re pale golden to keep that delicate crumb and avoid overbaking.
How to Serve Delicious Viennese Whirls Cookies Recipe
Garnishes
I usually keep garnishes simple with a light dusting of icing sugar or a tiny swirl of extra vanilla buttercream on top of each sandwich—makes them look extra festive. Sometimes a few fresh raspberries or a sprig of mint on the serving plate ups the wow factor.
Side Dishes
Viennese Whirls are lovely on their own, but I love pairing them with a warm cup of Earl Grey or a simple pot of chamomile tea. For a fuller spread, serve alongside finger sandwiches or simple fresh fruit for a classic British afternoon tea vibe.
Creative Ways to Present
For a special occasion, I’ve piped smaller whirls to create cookie towers or arranged them in a circle on a pretty platter with jam and buttercream filled centers. Wrapping a few in cellophane tied with a ribbon makes an adorable homemade gift.
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container layered with parchment paper to keep them from sticking together. They stay fresh for up to 5 days at room temperature, though they rarely last that long in my house!
Freezing
If you want to make a big batch ahead, I freeze the unfilled cookies on a tray first, then transfer them to a freezer bag once firm. When you’re ready, thaw at room temperature and then fill with buttercream and jam.
Reheating
These cookies are best enjoyed fresh or at room temperature, but if you want to gently warm them, pop them in a 150°C oven for 3-4 minutes. Just be careful not to melt the buttercream filling!
FAQs
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Can I make Viennese Whirls without a piping bag?
While you can use spoons or a zip-top bag with the corner snipped, a piping bag fitted with a star nozzle makes all the difference in creating those classic swirl shapes and a tender texture. If you don’t have one, consider investing in a reusable piping bag—it’s worth it for this recipe and countless others.
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What’s the difference between cornflour and corn starch?
In British English, ‘cornflour’ refers to what’s called ‘corn starch’ in the US. Both are fine for this recipe and help give the cookies their delicate, crumbly texture.
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Can I use jam with seeds?
Using seedless jam is recommended for a smooth filling that doesn’t interfere with the delicate biscuit sandwich. However, if you prefer seeded jam, just make sure the seeds are small and evenly distributed so it doesn’t cause the cookies to break when biting.
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How do I get the perfect pale golden color?
Keep a close eye during baking and remove the cookies as soon as they look dry on top and just start to turn pale golden. Different ovens vary, so it might take some trial and error, but this visual cue works best for maintaining that tender crumb.
Final Thoughts
I honestly can’t say enough good things about this Delicious Viennese Whirls Cookies Recipe. It’s such a satisfying bake, both in how it comes together and how it tastes. From piping those adorable swirls to the first bite of buttery biscuit and sweet jam, it feels like a little moment of luxury in your day. So next time you want to impress friends or just treat yourself, give this a go—I promise you’ll start looking forward to baking them again and again, just like me!
Print
Delicious Viennese Whirls Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 10 Viennese Whirls (20 biscuits sandwiched together)
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Classic homemade Viennese Whirls are delicate and buttery biscuits piped into elegant swirls, baked to a pale golden perfection, and sandwiched together with smooth vanilla buttercream and seedless raspberry or strawberry jam. These melt-in-the-mouth treats are perfect for enjoying with a cup of tea or as part of a traditional British afternoon tea experience.
Ingredients
For the Biscuits
- 200 g Butter or Block Margarine (softened)
- 50 g Icing Sugar (Powdered Sugar)
- 200 g Plain Flour
- 2 tbsp Corn Flour (Corn Starch)
For the 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 for a fan-assisted oven, Gas Mark 4, or 350°F). Line two baking sheets with greaseproof paper and set aside to prepare for piping the dough.
- Make the Biscuit Dough: In a large mixing bowl, cream together 200 g of softened butter or margarine with 50 g of icing sugar until the mixture is light and fluffy. Sift in 200 g of plain flour along with 2 tablespoons of corn flour, then gently fold the dry ingredients into the creamed mixture until fully combined, resulting in a soft, paste-like dough.
- Prepare Piping Bag: Fit a large star piping nozzle to a piping bag. Spoon the biscuit dough into the piping bag; you may need to fill it in two batches depending on the bag’s size to ensure smooth piping.
- Pipe the Biscuit Swirls: Pipe the dough onto the prepared baking sheets in swirly circles approximately 3-4 cm in diameter. Be sure to leave plenty of space between each biscuit to allow for slight spreading during baking.
- Bake the Biscuits: Place the trays in the preheated oven and bake the biscuits for 10-12 minutes or until they turn a pale golden color and the surfaces appear dry. Keep a close watch towards the end to avoid overbaking. Remove from the oven once ready.
- Cool the Biscuits: Allow the biscuits to cool on the baking sheets until they are cool enough to handle. Then, transfer them to a wire rack to cool completely while you prepare the filling.
- Prepare the Vanilla Buttercream Filling: In a clean bowl, beat together 75 g of softened butter or margarine with 150 g of icing sugar and 1/4 teaspoon of vanilla extract until smooth and creamy, forming a luscious buttercream.
- Assemble the Viennese Whirls: Pair up the cooled biscuits and spread a small amount of the vanilla buttercream on the underside of one biscuit. Top it with 1 teaspoon of seedless jam, then sandwich together with the matching biscuit to create the classic swirl shape filled with creamy vanilla and fruity jam.
- Serve and Enjoy: Arrange your Viennese Whirls on a serving plate and enjoy with a cup of tea or coffee for an authentic British teatime treat.
Notes
- Classic homemade Viennese Whirls are delicate, buttery biscuits piped into beautiful swirls and sandwiched together with smooth vanilla buttercream and seedless raspberry jam.
- They are a melt-in-the-mouth treat that pairs wonderfully with tea, ideal for a traditional British afternoon tea.
- You can substitute raspberry jam with strawberry jam according to your preference.
- Using a large star nozzle for piping gives the biscuits their characteristic swirl shape.
- Watch the biscuits closely while baking as they can quickly go from pale golden to overbaked.
- Ensure the biscuits are completely cooled before assembling to prevent the buttercream from melting.
Nutrition
- Serving Size: 1 Viennese Whirl (2 biscuits sandwiched together)
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 45 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
