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Viennese Whirls Recipe

Home » Written Recipes » Recipes » Desserts » Cakes » Viennese Whirls Recipe
Viennese whirls

Serving Details

This recipe makes approximately 12-15 Viennese Whirls.

Recipe Description

Indulge in the rich, buttery goodness of Viennese Whirls. These delicate, melt-in-your-mouth cookies are sandwiched with a luscious buttercream filling and finished with a drizzle of chocolate. Perfect for afternoon tea or as a sweet treat any time of the day!

Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Cooling Time: 30 minutes
  • Total Time: 1 hour 5 minutes

Nutritional Ingredients

Ingredients:

  • 125g unsalted butter, softened
  • 75g icing sugar
  • 1 teaspoon vanilla extract
  • 150g plain flour
  • 50g cornflour
  • Pinch of salt
  • 100g butter, softened (for filling)
  • 200g icing sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 100g dark chocolate, melted (for drizzling)

FAQs

Can I use margarine instead of butter?

While butter provides the best flavor, margarine can be used as a substitute, but the texture may vary slightly.

How should I store Viennese Whirls?

Store in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

Can I freeze Viennese Whirls?

Yes, you can freeze the unfilled cookies. Just ensure they are well-wrapped to prevent freezer burn.

Instructions

  1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
  2. In a mixing bowl, cream together the softened butter and icing sugar until light and fluffy.
  3. Add the vanilla extract, plain flour, cornflour, and salt. Mix until just combined.
  4. Transfer the mixture to a piping bag fitted with a star nozzle.
  5. Pipe small swirls onto the prepared baking tray, leaving space between each cookie.
  6. Bake in the preheated oven for 12-15 minutes, or until lightly golden.
  7. Remove from the oven and allow to cool on a wire rack.
  8. For the filling, beat together the softened butter, icing sugar, and vanilla extract until smooth.
  9. Once the cookies are cool, spread a dollop of buttercream on the bottom of half the cookies and sandwich with the remaining cookies.
  10. Drizzle the melted dark chocolate over the tops of the sandwiched cookies.
  11. Let the chocolate set before serving.

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