Viennese Whirls Recipe
Austrian · Dessert · 45 min total
Delicate, buttery sandwich cookies filled with raspberry jam and vanilla buttercream, inspired by the classic Austrian treat.
30
min prep
min prep
15
min cook
min cook
12
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 250g unsalted butter, softened
- 50g icing sugar
- 1 tsp vanilla extract
- 225g plain flour
- 50g cornflour
- For the filling:
- 100g unsalted butter, softened
- 200g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- 4 tbsp raspberry jam
Instructions
- Preheat oven to 180°C (160°C fan) and line two baking trays with parchment paper.
- In a large bowl, cream together 250g butter and 50g icing sugar until light and fluffy. Beat in 1 tsp vanilla extract.
- Sift together plain flour and cornflour, then gradually mix into the butter mixture until a soft dough forms.
- Transfer dough to a piping bag fitted with a large star nozzle. Pipe 24 small rosettes (about 3cm diameter) onto the prepared trays, spacing them apart.
- Bake for 12-15 minutes until lightly golden. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling: Beat 100g butter until creamy. Gradually add 200g icing sugar and 1 tsp vanilla extract, then beat in milk until smooth.
- Spread raspberry jam on the flat side of half the cookies. Pipe or spread buttercream on the flat side of the remaining cookies.
- Sandwich a jam cookie with a buttercream cookie. Repeat with remaining cookies.
Tips
- Store in an airtight container for up to 3 days.
- For a neater finish, dust with icing sugar before serving.
AI estimate may be inaccurate · Terms