Viennese Whirls

Despite their name, Viennese Whirls are a traditional English sandwiched biscuits, apparently to have been inspired by Austrian patisserie. These soft, melt-in-the-mouth biscuits are a classic comfort food and usually bought in packets…however my homemade versions are one hundred times tastier!

The balance between the buttercream and jam filling is perfection, and the best part is that you can make them any size (I prefer making them small thought so I can eat more!)

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Despite their name, Viennese Whirls are a traditional English sandwiched biscuits, apparently to have been inspired by Austrian patisserie. These soft, melt-in-the-mouth biscuits are a classic comfort food and usually bought in packets…however my homemade versions are one hundred times tastier!

The balance between the buttercream and jam filling is perfection, and the best part is that you can make them any size (I prefer making them small thought so I can eat more!)

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Despite their name, Viennese Whirls are a traditional English sandwiched biscuits, apparently to have been inspired by Austrian patisserie. These soft, melt-in-the-mouth biscuits are a classic comfort food and usually bought in packets…however my homemade versions are one hundred times tastier!

The balance between the buttercream and jam filling is perfection, and the best part is that you can make them any size (I prefer making them small thought so I can eat more!)

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Why did my biscuits spread out and didn't maintain their shape?
This can be down to two main reasons. Either the oven wasn't hot enough and the baking melted the biscuits rather than cooked them in the first few moments, or, it can be down to the type of butter you're using. Sometimes I make these and they hold better than others and it's usually down to the type of ingredients I use. On the plus side, they're always delicious!
What buttercream should I use for the filling?
Even though I prefer Swiss meringue buttercream, I find American buttercream works better with these biscuits and they're only 1 or 2 bites. The sweetness against the jam works perfectly. Saying that, either buttercream can be used
Why do the biscuits slide around after I sandwich them?
If your biscuits are sliding around it means you've put too much jam in the middle! As tempting as it is to get lots of jammy goodness inside, too much jam will result in slippery biscuits

Why did my biscuits spread out and didn't maintain their shape?
This can be down to two main reasons. Either the oven wasn't hot enough and the baking melted the biscuits rather than cooked them in the first few moments, or, it can be down to the type of butter you're using. Sometimes I make these and they hold better than others and it's usually down to the type of ingredients I use. On the plus side, they're always delicious!
What buttercream should I use for the filling?
Even though I prefer Swiss meringue buttercream, I find American buttercream works better with these biscuits and they're only 1 or 2 bites. The sweetness against the jam works perfectly. Saying that, either buttercream can be used
Why do the biscuits slide around after I sandwich them?
If your biscuits are sliding around it means you've put too much jam in the middle! As tempting as it is to get lots of jammy goodness inside, too much jam will result in slippery biscuits

FAQs and Troubleshooting

You can leave the piped uncooked biscuits in the freezer and bake them from frozen a day, a few days or even a month later
Try alternative fillings such as chocolate ganache instead of buttercream or lemon curd instead of jam for some fun alternative flavours
If you want to go the extra mile, dip half of the sandwiched biscuits in melted chocolate, leave to set and you get a winning combination!

You can leave the piped uncooked biscuits in the freezer and bake them from frozen a day, a few days or even a month later
Try alternative fillings such as chocolate ganache instead of buttercream or lemon curd instead of jam for some fun alternative flavours
If you want to go the extra mile, dip half of the sandwiched biscuits in melted chocolate, leave to set and you get a winning combination!

You can leave the piped uncooked biscuits in the freezer and bake them from frozen a day, a few days or even a month later
Try alternative fillings such as chocolate ganache instead of buttercream or lemon curd instead of jam for some fun alternative flavours
If you want to go the extra mile, dip half of the sandwiched biscuits in melted chocolate, leave to set and you get a winning combination!

Top Tips

Preheat the oven to 180°C/356°F with fan or 200°C/390°F no fan
In the stand mixer of with an electric hand mixer, beat the butter and icing sugar for about 3 minutes until soft, light and fluffy
Scrape down the bowl using a rubber spatula and beat again for a further 2 minutes
Add in the plain flour and cornflour and mix on a low speed until everything in evenly incorporated
Increase the speed and beat together until the dough is soft
Fill a piping bag fitted with a large star piping tip with the dough
Line a baking tray with baking paper or a silicone mat
Pipe rosettes of the dough onto the tray, leaving about 2 fingers width apart
Place the tray into the freezer for 10-15 minutes
Bake for 8-10 minutes until the outer edges of the biscuits turn golden brown
Remove from the oven and leave to cool completely
Pair up the biscuits and pipe some jam on one of the biscuits and buttercream on the other
Sandwich the two biscuits together so the jam and buttercream squash until they reach the edge
Place in the fridge for 30 minutes to set
Store in an airtight container in the fridge or room temperature for up to one week

Preheat the oven to 180°C/356°F with fan or 200°C/390°F no fan
In the stand mixer of with an electric hand mixer, beat the butter and icing sugar for about 3 minutes until soft, light and fluffy
Scrape down the bowl using a rubber spatula and beat again for a further 2 minutes
Add in the plain flour and cornflour and mix on a low speed until everything in evenly incorporated
Increase the speed and beat together until the dough is soft
Fill a piping bag fitted with a large star piping tip with the dough
Line a baking tray with baking paper or a silicone mat
Pipe rosettes of the dough onto the tray, leaving about 2 fingers width apart
Place the tray into the freezer for 10-15 minutes
Bake for 8-10 minutes until the outer edges of the biscuits turn golden brown
Remove from the oven and leave to cool completely
Pair up the biscuits and pipe some jam on one of the biscuits and buttercream on the other
Sandwich the two biscuits together so the jam and buttercream squash until they reach the edge
Place in the fridge for 30 minutes to set
Store in an airtight container in the fridge or room temperature for up to one week

Method

Stand mixer with a beater attachment or electric hand mixer
Rubber spatula
Piping bag
Large star piping tip
Baking tray
Baking paper or silicone mat

Stand mixer with a beater attachment or electric hand mixer
Rubber spatula
Piping bag
Large star piping tip
Baking tray
Baking paper or silicone mat

Equipment

125g butter
25g icing sugar
115g plain flour
12g cornflour
Vanilla buttercream
Strawberry or raspberry jam

125g butter
25g icing sugar
115g plain flour
12g cornflour
Vanilla buttercream
Strawberry or raspberry jam

Ingredients

Why did my biscuits spread out and didn't maintain their shape?
This can be down to two main reasons. Either the oven wasn't hot enough and the baking melted the biscuits rather than cooked them in the first few moments, or, it can be down to the type of butter you're using. Sometimes I make these and they hold better than others and it's usually down to the type of ingredients I use. On the plus side, they're always delicious!
What buttercream should I use for the filling?
Even though I prefer Swiss meringue buttercream, I find American buttercream works better with these biscuits and they're only 1 or 2 bites. The sweetness against the jam works perfectly. Saying that, either buttercream can be used
Why do the biscuits slide around after I sandwich them?
If your biscuits are sliding around it means you've put too much jam in the middle! As tempting as it is to get lots of jammy goodness inside, too much jam will result in slippery biscuits