Viennese whirls are my all time favourite biscuits. Melt in the mouth buttery pieces of heaven.
They are however, a bit of a faff. Our basic biscuits are easily whipped up and stand up well against plenty of toddler man-handling but Viennese whirls are a bit more fiddly. Trust me when I say though that they are worth the effort 100 times over.
I’ve messed with a classic somewhat by making these biscuits a mixture of vanilla, chocolate and strawberry. Partly because I wanted to make it more fun for the kids and partly because I thought it sounded yummy!
You can sandwich these with some classic buttercream but we’ve kept it simple with some raspberry jam.
You will need 2 x baking trays lined with baking paper.
- 250g soft butter
- 100g icing sugar
- 225g plain flour
- 25g cornflour
- 1 teaspoon baking powder
- Teaspoon vanilla extract or bean paste
- Tablespoon cocoa powder
- Teaspoon strawberry jam
- Few drops pink food colour
- Extra jam, for filling
Preheat the oven to 180°C, Gas Mark 4
In a large bowl or stand mixer, beat the butter and sugar together until smooth.
Add the flours and baking powder and mix well until you have a soft dough.
Divide into 3 even sized portions.
Pop one portion into a bowl and add the vanilla and mix until well combined.
Repeat with the next portion, adding the cocoa powder and mixing well.
Finally add the jam and pink food colour to the last portion and mix well.
If you have a lovely contraption that brings together seperate piping bags through one nozzle then this is a perfect time to use it.
Alternatively fit a piping bag with an open star nozzle (or any of your choice) and carefully spoon in the biscuit doughs in rows running up the bag.
Pipe circles onto the baking sheet and bake for 10-12 minutes (or until they are just turning golden)
Remove from the oven and allow to cool completely before sandwiching with a teaspoon of jam.