Name: Best Viennese Whirls Recipe – Buttery, Melt-in-Your-Mouth Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: British
Ingredients: 250g unsalted butter – very soft but not melted; 50g powdered sugar – adds sweetness and light texture; 225g all-purpose flour – provides structure; 25g cornstarch – creates a delicate, tender crumb; 100g unsalted butter (for filling) – for creamy buttercream; 200g powdered sugar (for filling) – sweetens and thickens; 1/2 tsp vanilla extract – adds aroma and flavor; 1/2 cup seedless raspberry jam – provides fruity tang for balance

Delicate, buttery, and irresistibly light, Viennese Whirls are a true classic of British baking. Made famous by Mary Berry on The Great British Baking Show, these sandwich cookies feature soft, piped butter biscuits filled with silky vanilla buttercream and tart raspberry jam. Their melt-in-your-mouth texture and elegant swirl design make them a favorite for tea parties, holidays, or any time you crave a luxurious treat.

The Charm of Viennese Whirls

What makes Viennese Whirls stand out from other butter cookies is their perfect balance of texture and flavor. Each bite delivers the richness of pure butter, the sweetness of sugar, and the fruity brightness of raspberry jam. Despite their sophisticated look, these cookies are surprisingly simple to make with the right tools—a digital kitchen scale and a star piping tip ensure perfect results every time. The recipe is reliable, beginner-friendly, and ideal for home bakers who love creating showstopping treats.

Ingredients for Perfect Viennese Whirls

For the Cookies:

Unsalted Butter: The foundation of flavor and texture, giving the cookies their signature melt-in-your-mouth quality.
Powdered Sugar: Adds sweetness and ensures a delicate, crumbly texture.
All-Purpose Flour: Provides structure without toughness.
Cornstarch (or Arrowroot): Lightens the dough for that airy, tender bite.

For the Filling:

Unsalted Butter: Creates a smooth, creamy base for the buttercream.
Powdered Sugar: Sweetens and thickens the filling for stability.
Vanilla Extract: Adds aromatic warmth and depth to the cream.
Raspberry Jam: Balances the sweetness with a fruity tang and vibrant color.

Smart Ingredient Swaps

If you want to personalize your Viennese Whirls, there are easy substitutions that maintain flavor and texture:

Cornstarch Substitute: Use arrowroot or rice flour for similar lightness.
Raspberry Jam Alternatives: Try strawberry, cherry, or apricot jam for unique flavor twists.
Dairy-Free Version: Replace butter with high-quality vegan butter for plant-based whirls.
Flavor Boosts: Add a touch of lemon zest or almond extract to the dough for a subtle variation.

Step-by-Step Instructions for Making Viennese Whirls

Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper and trace 2-inch circles on the underside for piping guides.
Make the Dough:
In a mixing bowl, beat softened butter and powdered sugar until pale and fluffy. Sift in the flour and cornstarch, then mix until combined into a smooth, thick dough.
Pipe the Cookies:
Transfer the dough into a piping bag fitted with a medium star tip (such as Wilton 1M). Pipe swirled rounds onto the parchment, slightly smaller than your traced circles. Refrigerate for 30 minutes to help the cookies hold their shape.
Bake to Perfection:
Bake for 10–15 minutes, one sheet at a time, until edges are lightly golden. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Filling:
Beat together butter, powdered sugar, and vanilla extract until light and fluffy. Spoon into a piping bag with a large star tip.
Assemble the Whirls:
Spread a small amount of raspberry jam on the flat side of half the cookies. Pipe buttercream onto the others. Sandwich one of each together gently. Dust lightly with powdered sugar before serving.

Pro Tips for Baking the Best Viennese Whirls

Soft Butter is Key: Butter should be very soft but never melted to ensure smooth piping.
Pipe Slowly and Evenly: Keep the dough thick for defined swirls.
Chill Before Baking: This step prevents the cookies from spreading too much.
Avoid Too Much Jam: A thin layer is perfect—excess jam can cause the tops to slide off.
Golden, Not Brown: Light golden edges indicate perfect baking—too pale and they’ll crumble; too brown and they lose their elegance.

Pairing and Flavor Variations

Viennese Whirls pair beautifully with a hot cup of tea, cappuccino, or sparkling wine for special occasions. For creative twists, try:

Chocolate Viennese Whirls: Dip half the cookie in melted dark chocolate for a decadent finish.
Citrus Twist: Use lemon curd instead of jam for a zesty version.
Festive Touch: Add crushed freeze-dried raspberries or edible glitter for holiday flair.
Gluten-Free Whirls: Substitute flour with a gluten-free blend while maintaining cornstarch for texture.

Storing and Serving Your Viennese Whirls

Store Viennese Whirls in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for 15–30 minutes before serving for the best texture. They also freeze beautifully—store unfilled cookies for up to a month and fill them fresh when ready to serve.

The Heritage of Viennese Whirls

Inspired by classic Austrian pastries, Viennese Whirls reflect the refined elegance of Viennese coffeehouse culture. Mary Berry’s version captures this sophistication with a British twist—simple ingredients, perfect technique, and timeless flavor. Whether baked for holidays, birthdays, or afternoon tea, these cookies always impress with their buttery fragrance and beautiful swirls.

Bringing It All Together

Viennese Whirls are more than just cookies — they’re a bite-sized piece of baking artistry. Every swirl, every layer of buttercream, and every touch of raspberry jam reflects the joy of homemade indulgence. These biscuits strike the perfect balance of elegance and comfort, making them a timeless favorite for bakers and dessert lovers alike. Whether you’re preparing them for a festive occasion or a cozy afternoon tea, these buttery delights will always impress with their melt-in-your-mouth texture and exquisite presentation. Once you’ve mastered the technique, you’ll find yourself returning to this recipe again and again — proof that Viennese Whirls truly live up to their legendary status.

Frequently Asked Questions About Viennese Whirls

1. Why are my Viennese Whirls too hard or crumbly?
This usually happens if the butter wasn’t soft enough or if the dough was overmixed. For the best texture, use very soft butter and mix just until the dough is smooth. Overbaking can also cause a dry or crumbly texture — aim for cookies that are just lightly golden at the edges.

2. Can I make Viennese Whirls ahead of time?
Yes. The unfilled cookies can be baked and stored in an airtight container for up to a week. For the best texture, assemble with jam and buttercream on the day you plan to serve them. Filled cookies can also be refrigerated for up to five days and brought to room temperature before serving.

3. What can I use instead of a piping bag for shaping?
If you don’t have a piping bag, you can spoon the dough into a resealable plastic bag and snip off a corner. However, for the signature swirl shape that defines Viennese Whirls, using a star piping tip (such as Wilton 1M) is highly recommended.

4. How do I stop the buttercream and jam from sliding off?
Be sure not to overload the cookies. A thin layer of jam and a steady swirl of buttercream are ideal. Also, allow both cookies to cool completely before assembling, and refrigerate them for 30 minutes after filling to help the layers set.

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