Description
Classic homemade Viennese Whirls are delicate, buttery biscuits piped into elegant swirly circles and baked to a pale golden perfection. These melt-in-the-mouth treats are sandwiched together with smooth vanilla buttercream and seedless raspberry or strawberry jam, making them an ideal accompaniment for a traditional British afternoon tea or a delightful snack with your favorite cup of tea or coffee.
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 (Seedless Jelly) (strawberry or raspberry)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F). Line two baking sheets with greaseproof paper and set them aside for use.
- Make the Dough: In a large bowl, cream together the softened butter or margarine with the icing sugar until the mixture becomes light and fluffy. Then sift in the plain flour and corn flour, folding gently to combine until you achieve a soft, paste-like dough.
- Prepare Piping Bag: Fit a large star piping nozzle onto a piping bag. Spoon the dough into the piping bag, doing two batches if needed depending on the bag’s size.
- Pipe the Biscuits: Pipe the dough onto the lined baking sheets into swirly circles about 3-4cm in diameter. Be sure to leave ample space between each swirl for even baking.
- Bake the Biscuits: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the biscuits are pale golden and the surface looks dry. Keep a close eye to avoid over-baking.
- Cool the Biscuits: Allow the biscuits to cool on the baking sheets until cool enough to handle, then transfer them to a wire rack to cool completely while you prepare the filling.
- Prepare the Buttercream Filling: In a clean bowl, beat the softened butter until creamy. Gradually add the icing sugar and vanilla extract, beating well until you achieve a smooth, fluffy buttercream.
- Assemble the Whirls: Spread or pipe the buttercream onto the flat side of half the cooled biscuits. Top each with a teaspoon of seedless jam, then sandwich with the remaining biscuits. Gently press together to create the signature Viennese Whirls.
Notes
- For the best texture, use softened butter or block margarine to ensure light and fluffy biscuits.
- Be careful not to overbake the biscuits as they should remain pale and delicate, melting in your mouth.
- You can substitute raspberry jam with strawberry jam or any other seedless seed jam to suit your preference.
- For a decorative touch, use a star nozzle for piping to get the classic swirl shape that defines Viennese Whirls.
- Store the assembled biscuits in an airtight container to keep them fresh for up to 3 days.
Nutrition
- Serving Size: 1 biscuit (approximately)
- Calories: 210
- Sugar: 14 g
- Sodium: 40 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 35 mg
