I have the the best and most straightforward recipe for viennese whirls you could possibly need.
If you’re from the UK then you probably recognise these from a well known cake brand, which is available in in most supermarkets. Forget about those, once you make a batch of these up for yourself, you will not look back!
The biscuits themselves only require 4 ingredients, so they are cheap, quick and easy to make. They can be enjoyed on their own or with the vanilla buttercream and strawberry jam fillings, which compliment the biscuits pretty nicely and the other thing to know about theses that they are fairly bigger than the ones you’d get in the box from the supermarket (I’m a greedy git), so feel free to lower the amount of filling compared to what I used.
The mixing process is easy, it doesn’t matter if you’re using a wooden spoon, electric hand mixer or a stand mixer. It’s the piping that can be a bit difficult and this is because of the amount of flour which is used in these biscuits, it’s a lot. The dough can easily be handled with your hands but to get the signature piped look on top you need to use a piping bag and star tip nozzle, I recommend using a open/wide star tip as to a closed star. If you find your dough hard to pipe out, use the warmth from your hands to warm the dough through the bag (if you try and pipe the dough while it’s too stiff then you will be pushing too much pressure towards the bottom of the bag and it will more than likely split open plop a good amount of the dough out of the bag).
So to get started, you’ll always want to prepare your baking tray, I drew around a circle cutter so my biscuits would be roughly accurate in size to one another, this is ideal if you’re not sure on sizing them. Also, don’t forget to weigh up your ingredients and preheat the oven to 190˚c/375˚f. Now you can start by placing the butter and icing sugar into your mixing bowl of choice and beat the two together until well combined. Then add in your first weight of flour and mix that until well combined, scrape down the sides and bottom of your bowl, then add in the second weight of flour and mix it in until well combined and thats the dough done. Place a open star nozzle into a piping bag and add around about a handful or so of the biscuit dough. If the dough isn’t piping well, use the heat of your hands to warm it up just enough to pipe out your rosettes. These don’t really spread in the open so feel free to pip quite a few onto one tray and place them in your preheated oven and bake for around 18-20 minutes (or until they start to colour around the edge.
As for the filling, I have recommended using vanilla buttercream and strawberry jam but feel free to replace those if you don’t like my choice. Make your buttercream while your biscuits are baking, start by placing the butter into a bowl and beating until lighter in colour and consistency. Scrape down the sides and bottom of your bowl and place roughly half the amount of icing sugar and beat until fully incorporated, repeat this stage with the remaining icing sugar. Once all the icing sugar is fully incorporated, add in the vanilla extract or vanilla bean paste an mix until well combined, if your buttercream is a little too thick, add a splash of milk just to get it to a more spreadable consistency. As for the jam, feel free to use whatever you’ve got, homemade or shop bought will work well here.
For the assembly of these biscuits, pair your biscuits up and onto one half of them, pipe on a good amount (or a generous amount if you have a sweet tooth) and then pipe on a small amount of jam in the centre of the buttercream and gently place the other biscuit on top of the filling, sandwiching them together. Just before you tuck into one, you’ll want to give them a justing of icing sugar to finish them off, now sit back and enjoy one of these.
45g Icing sugar.
115g Plain flour (1).
145g Plain flour (2).
Bake them in your preheated 190˚c/375˚f for 18-20 minutes.
300g Icing sugar.
1 tsp Vanilla extract/bean paste.
(optional – milk).
Strawberry jam (but feel free to switch this to a jam or spread you might prefer).
- Weigh up all of your ingredients, preheat your oven to 190˚c/375˚f and line your baking trays with greaseproof/parchment paper.
- Start the biscuits by placing the butter and icing sugar into your mixing bowl of choice and beat them together until well combined and lighter in colour.
- Scrape down the sides and bottom of your bowl, to incorporate any bits from earlier on. Then add in your first weight of flour in and mix that in until just combined.
- Scrape down the bowl again to incorporate any bits that have worked up the bowl. Add in the second weight of flour and just mix that in until its just combined.
- Prepare a piping bag by placing a 12mm open star nozzle at the end and place a good amount of the dough into the piping bag.
- Pipe out the dough onto your lined tray (draw some templates if you want to get your biscuits more uniform), these don’t spread very much while in the oven so leave a small space in-between each biscuit. Place the tray in your preheated oven and bake for 18-20 minutes (or until they start to colour around the edges).
- Once fully baked, remove from the oven and allow to cool for a few minutes on the baking tray, then transfer them over to a cooling rack to cool completely.
- Weigh up your ingredients in advance.
- Place the butter into a mixing bowl an beat it over a medium-high speed until lighter in colour and consistency.
- Once lighter, you’ll want to add in around half of your icing sugar (make sure you’ve sifted it first, to remove any big lumps) and beat that on a low speed working it up to a high speed, scrape down the bowl and repeat this stage for the other half of the icing sugar.
- Add in the vanilla (and milk if the buttercream is too stiff, this will help loosen the buttercream down) and mix until well incorporated.
- Place the buttercream into a piping bag with a 12mm star nozzle and set aside until its needed.
Assembly:Pair your biscuits up with