Melting Viennese Whirls


Preparation info

  • Makes


    • Difficulty


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By Lorraine Pascale

Published 2017

  • About

I have an addiction to these: I absolutely must have more than one! My love affair started when I was pregnant – I would go for the weekly shop at the supermarket and head straight for the biscuit aisle. Tearing open a box, I would proceed to eat the whole darn thing as I wandered around throwing food into my trolley. Buttery, crumbly and sweet, these homemade versions are simply perfect!


  • 225 g butter, softened
  • 50 g icing sugar, plus extra for dusting
  • seeds of 1 vanilla pod or 2 tsp vanilla extract
  • 1 egg
  • 30 g cornflour
  • 225 g plain flour
  • pinch of salt
  • 3 tbsp whole milk


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line two baking sheets with baking parchment.

Cream together the butter, icing sugar and vanilla using a wooden spoon until the mixture is a little lighter and fluffier. Add the egg and mix to combine, and then add the cornflour, flour, salt and milk. Use a spatula to fold it all together until the dough is smooth and uniform.

Spoon the mixture into the piping bag fitted with the 1.5cm star nozzle and then pipe 4cm rosettes onto the lined baking sheets. Repeat until you have used up all of the mixture – you should get twenty-eight biscuits.

Pop the biscuits into the oven and bake for 10–12 minutes, or until the biscuits are pale golden brown and firm. When they are baked, remove them from the oven and leave to cool completely.

As the biscuits are cooling, make the filling. Mix together the butter and icing sugar in a bowl with the vanilla. Beat really hard until the mixture is light and fluffy. I usually do this with a wooden spoon as the amount of mixture is too small for a stand mixer or hand-held electric whisk.

When the biscuits are completely cool, turn fourteen of them over so that they are flat-side up, and spoon a small blob of the buttercream filling onto their flat side. You could also pipe on the buttercream using a piping bag fitted with a 2 cm star-shaped nozzle, if you fancy.

Give the jam a good stir to loosen it up a little and then top the buttercream with 1 teaspoon of jam. Place the remaining biscuits on top to sandwich the filling, so you end up with fourteen delicious biscuits.

Put the Viennese whirls on a plate, dust with some icing sugar and serve.