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.

Viennese Whirls

Course Biscuits
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings 10 biscuits


  • 200 g slightly salted butter softened
  • 50 g icing sugar
  • 2 tsp vanilla extract
  • 200 g plain flour
  • 2 tsp cornflour
  • ½ tsp baking powder


  • 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.
  • 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.
  • Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
  • 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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