Viennese Whirls are like a fancier cousin to melting moments. Buttery shortbread dough is piped into a whirl shape and then sandwiched together with buttercream and jam.
How to Make Viennese Whirls
While these delicious cookies may look daunting, they are simple to make! The whirl shape is created with a wide star-tip piping nozzle (any variation will work). If you don’t have a piping bag (or don’t have the time!) you can roll the dough into small balls and flatten them with a fork. You will still get a cute pattern and a tasty cookie!
Assembling the cookies is a very easy process:
- Place all buttercream ingredients into a bowl.
- Beat until very pale and creamy.
- Pipe or spread a tablespoon buttercream onto one shortbread.
- Spread one teaspoon jam on a second shortbread. Tip: try and match up shortbread by size so the cookies look even!
And there you will have a perfect cookies!
Read on below to discover how to make these classic cookies.
For the Cookies
- 250 g unsalted butter, at room temperature
- 3/4 cup icing sugar / powdered sugar
- 2 tsp vanilla essence OR 1 tsp vanilla extract
- 1 1/2 cups plain / all-purpose flour
- 1/2 cup corn starch / cornflour
For the Filling
- 125 g (4.5 oz / 1/2 cup) unsalted butter, at room temperature
- 1 1/2 cups icing sugar / powdered sugar
- 1 tsp vanilla essence OR 1/2 tsp vanilla extract
- 1 tbsp milk, plus more as needed
- 1/4 cup raspberry or strawberry jam
!For the Cookies
- Preheat the oven to 180C/355F (standard) or 160C/340F (fan-forced/convection). Grease and line two large baking trays with baking paper.
- In the large bowl of an electric stand mixer (or using a hand-held mixer), add butter, sugar and vanilla. Beat together on medium speed for 2 minutes or until very pale and fluffy.
- Sift over the flour and cornflour. Use the paddle attachment of your mixer (or a wooden spoon) to stir the mixture together until a very soft dough forms.
- Prepare a large piping bag with a star-tipped nozzle. Scrape approximately 1/3 of the dough into the piping bag (do not over-fill) and twist the top of the bag to secure.
- On the prepared baking trays, pipe a small spiral. Tip: start from the outside of the spiral and work your way inward, then pull the piping bag upward to create the 'tip' of the whirl.
- Repeat steps 4 and 5 until all the whirls have been piped. Bake for 10 minutes or until no raw dough is visible and/or the whirls are very lightly golden around the edges. Allow to cool completely.
!For the Filling and Assembly
- In the large bowl of an electric stand mixer (or using a hand-held mixer), add butter, sugar, vanilla and milk. Beat together on medium speed for 3-5 minutes or until pale and creamy.
- Choose two cookie of a similar size. Spread 1 teaspoon of strawberry jam onto one cookie. Spread or pipe buttercream onto the other cookie. Sandwich together. Repeat for all cookies.
- You can refrigerate the cookies to firmly set the buttercream, or else keep in an airtight container in cool, dry place.
- Keep the cookies in an air-tight container for up to 5 days. Refrigerate if you live in a warm environment.
Tips & Substitutions
- Unsalted butter: you can also use salted butter, although note that this may reduce the sweetness of the cookies.
- Icing sugar / powdered sugar: do NOT use white granulated sugar. To make your own powdered sugar, blend white sugar in a bullet blender for 30 seconds or until very fine.
- You can use whichever flavour of jam you prefer, such as apricot or blueberry.
- If you don't have a piping bag, you can roll the dough into small balls and then press down gently with a fork.
- Make sure cookies are completely cool before piping buttercream and spreading jam.
Nutrition Information:Serving Size: 1 Whirl
Amount Per Serving: Calories: 279Total Fat: 17gSaturated Fat: 10.5gTrans Fat: 0gUnsaturated Fat: 5.6gCholesterol: 44.8mgSodium: 4.8mgCarbohydrates: 30.3gFiber: 0.3gSugar: 18.3gProtein: 1.3g