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
Scale
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
