Viennese Whirls


A buttery and light textured biscuit sandwich with a jam and cream filling, it’s a classic for a reason!

Prep Time
Cook Time
Viennese Whirls
For the biscuits
  • 50g Tate & Lyle fair trade pure cane icing sugar
  • 200g plain flour
  • 200g salted butter at room temperature
  • 2 tsp cornflour
  • Half a tsp baking powder
For your sandwich filling
  • 200g Tate & Lyle fair trade pure cane icing sugar
  • 100g unslated butter
  • 1 tsp vanilla extract
  • 50g strawberry jam or compôte
  1. Pre heat your oven to 180C/160C fan/gas 4 and line 2 baking trays with baking paper. 
  2. Add your butter and sugar to a large bowl and whisk until fully combined and pale in colour.
  3. Combine your flour, baking powder and cornflour together in a separate bowl and fold into your buttercream mix slowly making sure it’s all combined. Your biscuit mix will have a tacky and sticky texture.
  4. Add your biscuit mix to a piping bag and pipe 2 inch circles on the mic (a star nozzle will give you that classic finish here).
  5. Pop you trays in the oven for 12mins (keep an eye they should be a lightly golden finish). Leave to cool on a rack.
  6. Add your softened butter, sugar and vanilla to a bowl and beat until pale and the beaters leave a trail, pop in the fridge before adding to your piping bag.
  7.  Lay all of your biscuits out flat side up and split into 2 batches. Pipe your cream onto 1 batch (flat side) then add a teaspoon of jam on top. Finish by adding your second batch of biscuits on top of each biscuit to create a sandwich, add a dust of icing sugar and enjoy.