Jump to Recipe Print RecipeAs I stood in my cozy kitchen, the sweet aroma of melting butter filled the air, transporting me to a quaint British tea room. That’s when I decided it was time to whip up some delightful Viennese Whirls. These classic British biscuits are oh-so-simple to make and will surely impress your family and friends. Imagine buttery, melt-in-your-mouth cookies, lovingly filled with rich vanilla buttercream and a tangy touch of raspberry jam. Not only are they a fabulous addition to any gathering, but their elegant form and delightful flavors also make them perfect for a special afternoon tea. Let’s dive into this enchanting double-decker cookie adventure, where each bite brings a wave of nostalgia and comfort. Curious to learn how to create these little pieces of bliss? Let’s get started! Why Are Viennese Whirls So Irresistible? Melt-In-Your-Mouth: These cookies redefine indulgence with their soft, buttery crumb that simply dissolves on your tongue. Delightful Filling: The rich vanilla buttercream combined with tangy raspberry jam brings a burst of flavor in every bite. Simple Techniques: Requiring minimal skills, even beginner bakers can confidently whip up these melting delights. Elegant Presentation: Their beautiful swirl design elevates any gathering, making them the perfect centerpiece for afternoon tea. Versatile Variations: Swap raspberry jam for your favorite preserves or infuse unique flavors into the buttercream to make them your own! If you’re curious about more variations, check out our tips on experimenting with jams. Viennese Whirls Ingredients • Here’s everything you need to create these melt-in-your-mouth treats! For the Biscuit Unsalted Butter (Very Soft) – This is the core fat that brings richness; ensure it’s at room temperature for easy mixing. Caster Sugar – Adds just the right sweetness and texture, helping to create that tender bite in your Viennese Whirls. Milk – Use as needed to adjust the consistency of your dough; remember, less is often more during warmer months. Vanilla Extract – Elevate the flavor profile with aromatic notes; opt for pure vanilla for the best results. Plain Flour (All-Purpose) – Forms the main structure of the biscuits; it helps achieve that delightful firmness. Cornflour (Cornstarch) – Softens the texture to create the classic melt-in-the-mouth experience. For the Filling Raspberry Jam – Adds a fruity layer of flavor; feel free to swap in your preferred jam flavor for a personal touch. Icing Sugar (Powdered Sugar) – Sweetens and thickens your buttercream, ensuring a smooth, creamy filling. Pinch of Salt – Just a touch enhances all the flavors, balancing the sweetness perfectly. Armed with these delightful ingredients, you’re on your way to baking the most irresistible Viennese Whirls—perfect for elevating your next gathering or simply enjoying with a cup of tea! Step‑by‑Step Instructions for Melt-In-Your-Mouth Viennese Whirls Step 1: Prepare Dough In a mixing bowl, beat 150g of softened unsalted butter with 75g of caster sugar until the mixture becomes pale and creamy, about 4-5 minutes. Add in 1 teaspoon of vanilla extract, then gradually mix in 200g of plain flour and 25g of cornflour until a stiff dough forms, ensuring everything is thoroughly combined for the perfect Viennese whirls. Step 2: Chill Dough Transfer the dough into a piping bag fitted with a large star nozzle to easily pipe your cookies. Place the piping bag in the refrigerator and chill for at least 30 minutes; this helps the dough firm up, ensuring your Viennese whirls maintain their beautiful shape during baking. Step 3: Pipe Cookies Once chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough from the fridge and pipe small rosettes or swirls onto the prepared baking sheet, leaving space between each one. Aim for about 1 inch in diameter to achieve the classic Viennese whirl look. Step 4: Bake After piping, chill the cookies for an additional 10 minutes to ensure they keep their shape while baking. Place the baking sheet in the preheated oven and bake for 12-14 minutes, or until the edges are slightly golden. Once done, let them cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely. Step 5: Prepare Buttercream Filling In a bowl, beat 100g of softened unsalted butter with 200g of icing sugar and another teaspoon of vanilla extract until light and fluffy—about 3-5 minutes. The buttercream should be smooth with a spreadable consistency, ready to complement your melt-in-your-mouth Viennese whirls. Step 6: Assemble Cookies Pair your cooled cookies for assembly. On half of the cookies, pipe a generous swirl of buttercream, then spread about 1 teaspoon of raspberry jam on the other half. Carefully place the buttercream-topped cookies on top of the jam-covered ones, pressing gently to create delightful sandwiches. Make Ahead Options These delightful Viennese Whirls are perfect for those busy afternoons when you want to get ahead on your baking. You can prepare the cookie dough up to 24 hours in advance by chilling it in a piping bag as instructed. Just make sure it’s tightly sealed to maintain its freshness. Additionally, the buttercream filling can be whipped up and stored in an airtight container in the refrigerator for up to 3 days. To assemble, simply bring the buttercream to room temperature and re-whip if needed before spreading it on the cookies. With this prep, your melt-in-your-mouth Viennese Whirls will be just as delicious with minimal effort, allowing you to enjoy more time with loved ones! Storage Tips for Viennese Whirls Room Temperature: Keep your delicious Viennese whirls in an airtight container at room temperature for up to 7-10 days. This helps maintain their melt-in-the-mouth texture. Fridge: For longer-lasting freshness, store in the fridge for up to 2 weeks. Ensure they’re in a sealed container to prevent them from absorbing any unwanted odors. Freezer: You can freeze your whirls for up to 3 months. It’s best to freeze them unassembled; simply layer the biscuits between sheets of parchment paper in a freezer-safe container. Reheating: When ready to enjoy, simply thaw at room temperature for a couple of hours. If you’ve filled them, allow them to sit covered for a while to regain some moisture and fluffiness. Viennese Whirls Variations & Substitutions Feel free to let your creative juices flow and customize these delightful cookies to your heart’s content! Berry Medley: Swap raspberry jam for a mixture of blueberries, blackberries, and strawberries for a tangy twist. The explosion of flavors creates a vibrant burst in every nibble. Dairy-Free Delight: Use vegan butter and substitute almond milk in the dough and filling for a delicious dairy-free option. You won’t miss the traditional ingredients with this rich alternative! Flavored Buttercream: Experiment with different extracts like lemon or mint in the buttercream for an exciting flavor twist. These unique taste profiles can take your Viennese whirls to a whole new level! Chocolate Indulgence: Fold in cocoa powder into the buttercream filling for a velvety chocolate treat. Pair this with a raspberry or cherry jam for a divine flavor pairing. Nutty Crunch: Add finely chopped nuts like almonds or hazelnuts into the biscuit dough for added texture. The delightful crunch complements the gentle softness of the cookies beautifully. Spicy Kick: Incorporate a pinch of cinnamon or nutmeg into the dough or buttercream for a warm, spicy note. Perfect for the chilly seasons, these spices will cozy up your kitchen! Sugar-Free Option: Experiment with a sugar substitute in both the dough and filling to make a sugar-free version. Stevia or erythritol could provide that necessary sweetness without the calories. Cream Cheese Filling: For a rich, tangy alternative, use a sweetened cream cheese filling instead of the buttercream for a wonderful twist. Pipe it in for a delightful surprise with each bite. With these variations, you can transform your Viennese whirls into an array of mouthwatering delights! And if you’re eager for more creative ideas, try exploring different jams or learn more about experimenting with fillings. What to Serve with Melt-In-Your-Mouth Viennese Whirls? Creating the perfect spread around your melt-in-your-mouth treats elevates any occasion, be it a cozy tea party or a festive gathering. Classic English Breakfast Tea: The robust flavors of black tea pair beautifully, enhancing the sweet, buttery taste of each swirl. Rich Chocolate Ganache: A drizzle of this velvety sauce adds a luxurious touch, balancing the sweetness of the biscuits with a rich chocolatey flavor. Fresh Berries Medley: A vibrant mix of raspberries, strawberries, and blueberries complements the fruity jam filling, adding a refreshing burst of flavor and color. Vanilla Ice Cream: The creamy texture and cool flavor contrast make this an indulgent pairing, offering a delightful experience as the cookies gently melt in your mouth. Lemon Curd Tart: Its zesty and tangy profile brings a lovely contrast to the sweet biscuits, enhancing their flavor while brightening your dessert table. Sparkling Lemonade: The bubbles and citrus notes refresh the palate, making for a delightful drink that complements the richness of the Viennese whirls beautifully. Each of these lovely pairings enhances the experience of savoring your Viennese whirls, transforming them into the perfect centerpiece for your culinary creations. Expert Tips for Viennese Whirls Chill Dough Well: Ensure the cookie dough is thoroughly chilled before piping to maintain its shape and achieve that perfect swirl. Use Room Temperature Butter: Starting with very soft, room temperature unsalted butter is crucial for achieving a light and creamy texture in both the biscuits and buttercream. Work Quickly: As the dough can warm up quickly, especially in warmer months, work swiftly. If it becomes soft, pop it back in the fridge for a short chill before piping. Piping Perfection: Use a large star nozzle for piping to create the signature swirl. Practice a few different shapes on parchment before piping directly onto the baking sheet. Experiment with Fillings: While raspberry jam is traditional, don’t hesitate to try different flavors like strawberry or apricot jam, or even flavored buttercreams to personalize your Viennese whirls. Viennese Whirls Recipe FAQs What type of butter should I use for Viennese whirls? Absolutely use unsalted butter, and ensure it’s very soft—at room temperature. This will help you achieve that creamy consistency necessary for both the cookies and the buttercream filling. How should I store Viennese whirls? To keep your delightful Viennese whirls fresh, store them in an airtight container at room temperature for 7-10 days. For slightly longer freshness, they can be kept in the fridge for up to 2 weeks. Can I freeze Viennese whirls? What’s the best method? Yes, you can freeze them for up to 3 months! For best results, I recommend freezing the unassembled biscuits. Layer them between sheets of parchment paper in a freezer-safe container. When you’re ready to enjoy, just allow them to thaw at room temperature. If you’ve filled them with buttercream and jam, let them sit covered for a while to regain moisture. What should I do if my cookie dough is too soft? If your cookie dough becomes too soft while handling, don’t worry! Simply pop it back in the fridge for 15-20 minutes to firm it up again. This step is crucial as chilled dough maintains shape during piping and baking. Can I use different jam flavors in the Viennese whirls? Absolutely! The more the merrier when it comes to flavors! You can swap out raspberry jam for alternatives like strawberry or apricot. You can even try unique buttercream flavors by using different extracts like almond or orange to make the recipe your own. Are Viennese whirls suitable for pets? It’s best to keep these treats away from pets, as they contain ingredients like butter and sugar which may not be healthy for them. Always consult your veterinarian if you’re unsure about specific ingredients and their effects on your furry friends. Melt-In-Your-Mouth Viennese Whirls You Can't Resist No ratings yet Indulge in buttery, melt-in-your-mouth Viennese whirls filled with rich vanilla buttercream and tangy raspberry jam. Print Recipe Pin Recipe Prep Time 45 minutes minsCook Time 14 minutes minsChill Time 40 minutes minsTotal Time 1 hour hr 39 minutes mins Servings: 12 cookiesCourse: DessertCuisine: BritishCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Biscuit150 g Unsalted Butter Very Soft75 g Caster Sugar1 teaspoon Vanilla Extract200 g Plain Flour All-Purpose25 g Cornflour Cornstarchmilk Milk Use as needed to adjust dough consistencyFor the Filling200 g Icing Sugar Powdered Sugar1 teaspoon Vanilla Extract1 pinch Salt1 jar Raspberry Jam Or preferred jam flavor Equipment Mixing Bowlpiping baglarge star nozzleBaking SheetParchment PaperWire Rack Method Prepare DoughIn a mixing bowl, beat 150g of softened unsalted butter with 75g of caster sugar until pale and creamy, about 4-5 minutes. Gradually mix in 200g of plain flour and 25g of cornflour until a stiff dough forms.Chill DoughTransfer the dough into a piping bag fitted with a large star nozzle and chill for at least 30 minutes.Pipe CookiesPreheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Pipe small rosettes onto the sheet, aiming for about 1 inch in diameter.BakeChill the cookies for an additional 10 minutes, then bake for 12-14 minutes until edges are slightly golden. Let cool on the baking sheet before transferring to a wire rack.Prepare Buttercream FillingBeat 100g of softened unsalted butter with 200g of icing sugar and another teaspoon of vanilla extract until light and fluffy.Assemble CookiesOn half of the cookies, pipe a swirl of buttercream, then spread about 1 teaspoon of raspberry jam on the other half. Sandwich them together. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 50mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg NotesEnsure the butter is very soft for the best texture. Feel free to experiment with different jam flavors or fillings. Tried this recipe?Let us know how it was!
