“Viennese Whirls” are a delightful and classic treat that embodies the essence of indulgence and sophistication. These delicate, buttery delights are a perfect fusion of British and Austrian baking traditions, resulting in a heavenly combination of light, crumbly biscuits and luscious, sweet fillings.
The beauty of Viennese Whirls lies in their simplicity and elegance. Each bite is a harmonious symphony of textures and flavors. The biscuit itself is a masterpiece, crafted from a mixture of butter, sugar, and flour, piped into a beautiful rosette shape. It’s baked to golden perfection, resulting in a crumbly, melt-in-your-mouth experience that’s hard to resist.
The filling is where the magic truly happens. Traditionally, a generous dollop of raspberry jam or strawberry jam is sandwiched between two of these delicate biscuits, creating a burst of fruity sweetness that balances the rich butteriness of the biscuit. However, variations abound, with some opting for buttercream, chocolate ganache, or even lemon curd to elevate the flavor profile.
What makes Viennese Whirls truly special is their appearance. The biscuits are often piped in a spiral pattern, resembling a beautiful whirlwind, which adds a touch of elegance and sophistication to any tea-time spread or dessert table.
Viennese Whirls are a testament to the artistry of baking. They are the epitome of a perfect afternoon tea treat, best enjoyed with a cup of freshly brewed tea. These dainty delicacies are sure to impress guests and leave a lasting impression, making them a timeless classic in the world of baked goods. So, whether you’re hosting a formal gathering or simply craving a touch of luxury in your day, Viennese Whirls are the ultimate choice for an exquisite treat.
3/4 cup icing sugar
250 g unsalted butter
1 tsp vanilla extract
1½ all-purpose flour
1/2 cup corn flour
1/2 cup unsalted butter
1½ cups icing sugar
1/2 tsp vanilla extract
1 tbsp milk
1/4 cup strawberry jam
Preheat the oven to 180C/355F (standard) or 160C/340F (fan-forced/convection). Grease and line two large baking trays with baking paper.
In the large bowl of an electric stand mixer, add butter, sugar and vanilla. Beat together on medium speed for 2 minutes or until very pale and fluffy.
Sift over the flour and cornflour. Use the paddle attachment of your mixer to stir the mixture together until a very soft dough forms. Prepare a large piping bag with a star-tipped nozzle.
Scrape approximately 1/3 of the dough into the piping bag and twist the top of the bag to secure.
On the prepared baking trays, pipe a small spiral. Tip: start from the outside of the spiral and work your way inward, then pull the piping bag upward to create the ‘tip’ of the whirl.
Repeat steps 4 and 5 until all the whirls have been piped. Bake for 10 minutes or until no raw dough is visible and/or the whirls are very lightly golden around the edges. Allow to cool completely.
In the large bowl of an electric stand mixer (or using a hand-held mixer), add butter, sugar, vanilla and milk.
Beat together on medium speed for 3-5 minutes or until pale and creamy. Choose two cookie of a similar size. Spread 1 teaspoon of strawberry jam onto one cookie. Spread or pipe buttercream onto the other cookie.
Sandwich together. Repeat for all Viennese Whirls cookies.