Classic Viennese Whirl Biscuits are very simple to make. Topped with a glacé cherry or dipped in chocolate, they make a very charming festive gift!
For the next 12 days I’ll be sharing a brand new festive bake as part of my “12 bakes of Christmas” series!
Viennese Whirl Biscuit recipe
One could argue that Viennese Whirls aren’t particularly Christmassy, but I’ve always associated them with this time of year. I think it’s because they look similar to the Danish butter biscuits that we always had at Christmas many years ago.
I think they look quite festive topped with a glacé cherry – I’ve used red and green cherries because you know, we’re officially in December now!
If you love a Viennese whirl, you might like my Viennese whirl mince pies. – they are exactly what you need at this time of year with a mulled wine!
INGREDIENTS
You don’t need many ingredients to make these meltingly light biscuits. Here’s a quick list of what you’ll need to buy –
Butter. You can use either salted or unsalted butter. It needs to be at room temperature, but not too soft or oily or the biscuits will not pipe.
Even though I add a small amount of salt to the biscuit dough, I prefer using salted butter because I find it gives more flavour to the biscuit. If you use unsalted, I would recommend adding a little more salt to the dough. Just one plea – don’t use margarine or the recipe will not work!
Plain (all purpose) flour is best for these biscuits. Using self raising would make them puff up and spread in the oven.
Icing sugar gives the biscuits a meltingly light texture, but you could use caster sugar instead if you like.
Cornflour also makes biscuits a feather-light texture. It’s a key ingredient in my Scottish shortbread recipe.
Vanilla extract adds a delicious flavour to an otherwise rather plain biscuit. I love using Neilson-Massey vanilla.
EQUIPMENT LIST
You will need:
- a couple of large baking trays
- Baking parchment
- A piping bag fitted with a medium open star nozzle
TIPS FOR RECIPE SUCCESS
It’s crucial to beat the sugar and butter together until very soft and white. This will result in a beautifully, light biscuit with a melt in your mouth texture.
The mixture needs to be quite firm but pliable for piping – which is why it’s important the butter is soft but not too soft – you don’t want it collapsing into an oily puddle.
Keep a close eye on the biscuits while they are baking. They colour very fast! Mine took 10 minutes at 170C. They should still look pale, but starting to turn a very pale golden around the edges.
Leave the biscuits on the trays for a good five minutes before carefully transferring to a wire cooling rack. They are quite delicate while hot and tend to break if you try to remove them from the tray too quickly.
STORAGE INSTRUCTIONS
The biscuits will keep for up to five days in an airtight container or tin. They will soften a little after day three.
TIPS FOR RECIPE SUCCESS
It’s crucial to beat the sugar and butter together until very soft and white. This will result in a beautifully, light biscuit with a melt in your mouth texture.
The mixture needs to be quite firm but pliable for piping – which is why it’s important the butter is soft but not too soft – you don’t want it collapsing into an oily puddle.
Keep a close eye on the biscuits while they are baking. They colour very fast! Mine took 10 minutes at 170C. They should still look pale, but starting to turn a very pale golden around the edges.
Leave the biscuits on the trays for a good five minutes before carefully transferring to a wire cooling rack. They are quite delicate while hot and tend to break if you try to remove them from the tray too quickly.
more classic biscuits and cookies to try
Did you make this recIpe?
I hope you enjoyed it! Let me know what you thought by leaving a comment below. Don’t forget to tag me in your photos on Instagram! I love seeing what you’ve been making.
Viennese Whirl Biscuits
Viennese Whirl biscuits are pretty enough to make a lovely Christmas gift! Soft, buttery biscuits with a meltingly light texture. Top with glace cherries or dip in chocolate for a festive touch.
Ingredients
- 200g unsalted or salted butter, softened
- 50g caster sugar or icing sugar
- 2 teaspoons vanilla extract
- 200g plain flour
- 2 teaspoons cornflour
- 1/2 teaspoon fine salt (if using unsalted butter)
- ½ teaspoon baking powder
- 100g dark or milk chocolate, chopped
Instructions
- Preheat the oven to 170C/325F/Gas Mark 3. Like a couple of baking trays with baking parchment.
- Place the butter and sugar into a large bowl and using an electric mixer, beat until very soft, pale and light, at least 5 minutes.
- Add the vanilla extract and briefly mix, then sift in the flour, cornflour and baking powder, along with ½ teaspoon fine salt if using unsalted butter. Mix until smooth and well combined, The dough should be quite light in texture but hold its shape.
- Tip the dough into a large piping bag fitted with a medium open star piping tip, Pipe little rosettes and/or fingers on to the lined baking trays, making sure to leave a little space between each one. Pop one of the trays in the fridge while you bake the first batch . Bake for 10-12 minutes or until very pale golden around the edges, Leave on the baking trays for 5 minutes before transferring to a cooking rack. Allow the biscuits to cool completely before decorating with a glacé cherry or dipping in chocolate.
- Place the chopped chocolate in a heatproof bowl set over a pan of barely simmering water. Allow to melt, stirring occasionally until smooth.
- Dip one or both ends of the cold biscuits in the chocolate. Place on a piece of baking parchment and allow the chocolate to set.
If you like you could add some Christmas sprinkles or edible gold glitter before the chocolate sets!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 38mgSodium: 223mgCarbohydrates: 32gFiber: 1gSugar: 18gProtein: 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.