Viennese Whirls

Viennese Whirl

Contrary to the name, these tasty, sweet biscuits originate from England, not Austria. They are filled with fresh, delicious buttercream and you can use any jam of your choice. I used one of my previous recipes/a> for the jam I incorporated. They make for great tea side or can be enjoyed in one big bite!

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Makes 18 Cookies (9 Sandwiches)


For the biscuits:

2 sticks of softened butter at room temperature

5 tablespoons of powdered sugar

1 1/2 cup of all-purpose flour

2 eggs at room temperature

1/3 cup corn flour

1 ½ teaspoon vanilla extract

4 tablespoons of milk at room temperature

1 teaspoon orange zest

1 teaspoon baking powder

Jam of your choosing ( I used my strawberry-blueberry preserves recipe)

For the cream:

1 stick of butter

3 cups of powdered sugar, sieved

1/3 cup mascarpone cheese

½ teaspoon vanilla extract


  • Preheat oven to 350 degrees and line 2 baking sheets with parchment paper
  • For the biscuits, in a large metal bowl, mix the butter and sugar together until it becomes light and fluffy. Then add the eggs and mix them together
  • Add in the corn and regular flours and baking powder and mix well. Once mixed, stir in the vanilla extract, orange zest, and milk
  • Transfer the mixture into a piping bag, and using a start nozzle, pipe rounds of the mixture onto the parchment paper
  • Transfer them into the oven and bake until light golden brown, about 20 minutes
  • Once ready, let the biscuits cool down in their own baking trays for about 5 minutes and then transfer them onto a wire cooling rack to cool down further
  • While the biscuits are cooling, prepare the icing. Mix the butter, mascarpone cheese, sugar, and vanilla together until nice and fluffy
  • When the biscuits are cool, spread the jam over one biscuit and spread the buttercream filling on the other biscuit and sandwich them together
  • Once ready, sprinkle some powdered sugar and enjoy with some good coffee

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