Viennese Whirls

Viennese Whirls are a timeless British treat featuring buttery, delicate shortbread cookies piped into elegant swirls and sandwiched with raspberry jam and rich buttercream. Crumbly and light with a melt-in-the-mouth texture, these dainty cookies are perfect for afternoon tea, special occasions, or anytime you want to indulge in a classic homemade biscuit.

Why You’ll Love This Recipe

• Elegant and traditional—a British teatime favorite
• Melt-in-your-mouth texture from a tender shortbread base
• Beautifully piped swirls for an impressive presentation
• Sweet and tangy raspberry jam complements the rich buttercream
• Perfect for gifting, holidays, or afternoon tea
• Simple ingredients with stunning results
• Fun to make and customize with different fillings
• No special equipment needed beyond a piping bag
• Freezer-friendly dough for make-ahead ease
• Great baking project for all skill levels

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Whirl Biscuits

• Butter (unsalted, softened)
• Powdered sugar (icing sugar)
• All-purpose flour
• Cornstarch (cornflour)

For the Filling

• Raspberry jam (preferably seedless)
• Buttercream frosting (made from butter, powdered sugar, and vanilla extract)

Directions

Step 1: Make the Biscuit Dough

1. In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
2. Sift in the flour and cornstarch, then mix until a soft dough forms.
3. Transfer the dough to a piping bag fitted with a large star nozzle.

Step 2: Pipe and Bake

4. Preheat oven to 350°F (180°C). Line baking trays with parchment paper.
5. Pipe small swirls (about 2 inches wide) onto the baking tray, leaving space between each.
6. Chill the piped dough in the refrigerator for 20 minutes to help maintain the shape during baking.
7. Bake for 12–15 minutes, or until pale golden. Let cool completely on the tray.

Step 3: Prepare the Filling

8. While the biscuits cool, make the buttercream by beating softened butter until creamy. Gradually add powdered sugar and a splash of vanilla extract. Beat until smooth and fluffy.
9. Stir the raspberry jam to loosen it slightly for easier spreading.

Step 4: Assemble

10. Match up the biscuits in pairs of similar size.
11. Pipe or spread buttercream onto the flat side of one biscuit.
12. Add a small amount of raspberry jam and top with the second biscuit, pressing gently to sandwich.

Step 5: Serve

13. Optionally, dust the tops with powdered sugar before serving.
14. Enjoy immediately or store in an airtight container.

Servings and Timing

Servings: 10–12 sandwich cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 20 minutes
Total Time: 55 minutes

Variations

• Use strawberry or apricot jam instead of raspberry
• Add lemon zest or almond extract to the buttercream for extra flavor
• Dip one half of each cookie in chocolate for a luxurious twist
• Add a touch of food coloring to the buttercream for themed treats
• Make minis for bite-sized party treats

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days.
• Refrigeration: Store filled cookies in the refrigerator for longer freshness, up to 5 days.
• Freezing: Freeze unfilled biscuits for up to 2 months; thaw and fill before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours or freeze it for later use.

Why did my swirls spread too much?

The dough needs to be chilled after piping to hold its shape. Over-softened butter can also cause spreading.

Can I use a store-bought jam?

Yes, just make sure it’s a good quality, thick jam so it doesn’t leak from the sides.

How do I get even swirls?

Use a large open star piping tip and consistent pressure while piping onto a marked template if needed.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend along with cornstarch.

Are these the same as Viennese Fingers?

They are similar in texture and flavor but differ in shape and assembly—whirls are circular and sandwiched.

Do I need to refrigerate them after assembly?

Not unless you’re storing them for longer than 2 days or if the room is particularly warm.

Can I flavor the buttercream?

Yes, try adding lemon, almond, or even a hint of rose water for a twist.

What’s the best butter to use?

Use high-quality unsalted butter for the best flavor and texture.

Are these suitable for gifting?

Absolutely! Box them in parchment-lined tins for a delightful homemade gift.

Conclusion

Viennese Whirls are a delicate and luxurious cookie that’s surprisingly easy to make at home. With their buttery melt-in-the-mouth texture and elegant presentation, these old-fashioned sandwich biscuits are a lovely addition to your tea tray, holiday baking list, or homemade gift basket. Whether you’re a baking novice or a seasoned pro, these charming treats are sure to impress.

Viennese Whirls

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These Viennese Whirls are delicate, buttery shortbread cookies piped into elegant swirls and sandwiched with raspberry jam and vanilla buttercream. A British classic, they’re crumbly, melt-in-your-mouth, and perfect for tea time or special occasions.

• Author: Asma
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: About 12 sandwich cookies
• Category: Dessert, Cookies
• Method: Baked
• Cuisine: British
• Diet: Vegetarian

Ingredients

For the Cookies:

• 1 cup (225g) unsalted butter, softened

• 1/2 cup (60g) powdered sugar

• 1 1/4 cups (150g) all-purpose flour

• 1/4 cup (30g) cornstarch

For the Filling:

• 1/4 cup raspberry jam

• 1/2 cup (115g) unsalted butter, softened

• 1 cup (120g) powdered sugar

• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. Make the dough: Beat butter and powdered sugar together until light and fluffy. Sift in flour and cornstarch and mix until combined into a soft dough.

3. Spoon dough into a piping bag fitted with a star nozzle. Pipe 2-inch diameter swirls onto the baking sheet, spaced slightly apart.

4. Chill the piped cookies in the fridge for 15–20 minutes to help retain their shape.

5. Bake for 13–15 minutes or until pale golden. Let cool completely on a wire rack.

6. Make the buttercream: Beat softened butter, powdered sugar, and vanilla extract until creamy and smooth.

7. Assemble: Spread jam on the flat side of one cookie, buttercream on the other, and sandwich together gently.

8. Dust with powdered sugar before serving if desired.

Notes

• Use seedless raspberry jam for a smooth finish.

• If dough is too stiff to pipe, let it warm slightly or add 1–2 teaspoons milk to loosen.

• Store in an airtight container for up to 3 days.