Viennese Biscuit Whirls

Viennese Biscuit Whirls

These pretty, melt-in-the-mouth biscuits are far easier to make than their intricate piped appearance would have you believe.

When piping the shapes, use a large open star tip and try to keep them roughly the same size so that the cooking time stays the same – you don't want to end up with burnt little ones!




200g softened butter

30g icing sugar

200g plain flour

30g cornflour

2 tsp vanilla paste



Tala 3 Star Nozzles with Icing Bag 

Tala Indigo and Ivory Mixing Bowl 

Tala Set Of 3 Wooden Mixing Spoons 

Tala Indigo and Ivory Cooks Measure 

Tala Performance Baking Sheet



For the filling: buttercream and jam to taste



  1. Preheat the oven to 160 degrees Celsius fan (320 degrees Fahrenheit).
  2. Place butter and icing sugar in a large mixing bowl and cream together with a wooden spoon before adding the vanilla paste and mixing again.
  3. Tip in all the flour and cornflour at once, no need to sift, and mix again to a stiff dough – the mixture will loosen as you continue to mix.
  4. Transfer the mixture into a piping bag fitted with a the star nozzle and pipe shapes onto a baking tray lined with baking paper.
  5. Bake at 160 degrees until golden brown – this takes approximately 15 minutes but do check now and again after 12 minutes to see how they are getting on.
  6. Allow to cool on the tray and enjoy on their own or sandwiched together with buttercream and jam.





If the mixture feels like it is getting to warm when you are piping, put the baking tray in the fridge to firm up.

Try dipping the baked biscuits in melted chocolate and allow to set on baking paper.

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