Viennese Whirls

These are mum’s favourite so I thought I would make them for her. She said she likes the crunchiness as well as the softness of these biscuits. I am not someone who has got the hang of piping things yet but I like to try and do my best.

Print Recipe
Viennese Whirls
Course Biscuits
Prep Time 45 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
Course Biscuits
Prep Time 45 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
Instructions
  1. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
  2. Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.
  3. Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
  4. Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.

Mum loved them and I enjoyed them as well. They are such nice little biscuits, perfect for a cup of tea.

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