Viennese Whirls

**Viennese Whirls: A Delightful Treat for Every Occasion**

If you’re a fan of delicate, melt-in-your-mouth biscuits with a rich, buttery flavor, then **Viennese Whirls** are the perfect treat for you. These irresistible, light-as-air cookies are a staple in British baking and are perfect for tea time, dessert trays, or as a sweet snack to enjoy with friends and family. With their smooth, buttery texture and luxurious vanilla flavor, Viennese Whirls are sure to become a new favorite in your baking repertoire.

In this article, we’ll explore the history behind these delightful cookies, the step-by-step recipe to make them at home, and tips to ensure your Viennese Whirls come out perfect every time.

### **What Are Viennese Whirls?**

Viennese Whirls are traditional, buttery shortbread-like cookies, originating from Vienna, Austria. They are famous for their light, crumbly texture and are typically piped into swirled shapes. What sets Viennese Whirls apart from other cookies is their signature filling – a rich and creamy buttercream, often flavored with vanilla or raspberry jam, which is sandwiched between two delicate, golden biscuits.

These cookies have a melt-in-your-mouth quality, and their light, crisp exterior contrasts beautifully with the sweet, smooth filling. Viennese Whirls are often enjoyed with a cup of tea or coffee and are an elegant addition to any dessert spread.

### **The History of Viennese Whirls**

While the exact origin of Viennese Whirls is somewhat unclear, their name suggests a connection to Vienna, a city known for its rich tradition of baking and pastries. Vienna, the birthplace of many iconic European sweets, such as Sachertorte and strudel, has long been associated with luxury, refinement, and indulgence in desserts.

Viennese Whirls, with their smooth buttercream filling and swirled shape, likely became popular in the 19th or early 20th century as a high-end biscuit treat. Over time, they spread across Europe and became beloved by many, particularly in the United Kingdom, where they are now commonly found in bakeries and at home baking tables.

### **Ingredients for Viennese Whirls**

Making Viennese Whirls at home is surprisingly simple, but you’ll need to gather a few essential ingredients. Here’s what you’ll need for the biscuit dough and the filling:

#### For the Biscuits:
– **1 cup (225g) unsalted butter**, softened
– **1/2 cup (60g) powdered sugar**
– **1 3/4 cups (220g) plain flour**
– **1/4 cup (30g) cornflour (cornstarch)**
– **1 tsp vanilla extract**
– **A pinch of salt**

#### For the Filling:
– **1/2 cup (115g) unsalted butter**, softened
– **1 1/2 cups (180g) powdered sugar**
– **1 tsp vanilla extract**
– **1-2 tbsp milk** (or more, if needed)
– **Raspberry jam** (optional, for a fruity twist)

### **Instructions for Making Viennese Whirls**

Creating these delightful cookies is a simple yet rewarding process. Follow these step-by-step instructions to make your own batch of Viennese Whirls.

#### **Step 1: Prepare the Biscuit Dough**
1. **Preheat the oven** to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, **cream the softened butter and powdered sugar** together until the mixture is light, fluffy, and pale in color. This will take about 3-5 minutes using an electric mixer.
3. Add the **vanilla extract** and mix until well combined.
4. **Sift the plain flour, cornflour, and a pinch of salt** into the butter mixture. Gently fold these dry ingredients into the butter using a spatula or a wooden spoon, until a soft dough forms.
5. The dough should be smooth and slightly thick, but it should still be pipeable.

#### **Step 2: Pipe the Biscuits**
1. Transfer the dough to a **piping bag fitted with a large star-shaped nozzle** (also called a French star nozzle). This will give your cookies their signature swirled shape.
2. **Pipe the dough onto the prepared baking sheets** into small rosettes or spiral shapes, about 1 1/2 inches (4 cm) in diameter. Make sure to space them about 2 inches apart, as they will slightly spread during baking.
3. If desired, lightly sprinkle a little extra **powdered sugar** on top of each piped swirl for a delicate finishing touch.

#### **Step 3: Bake the Biscuits**
1. **Bake the cookies** in the preheated oven for about 12-15 minutes, or until they are golden around the edges. The biscuits should still be light in color, not brown.
2. Once baked, remove the biscuits from the oven and allow them to **cool completely** on a wire rack.

**Step 4: Prepare the Buttercream Filling**
1. While the biscuits are cooling, prepare the buttercream filling. In a bowl, **cream the softened butter** with the powdered sugar until the mixture is light and fluffy. This can take around 4-5 minutes using an electric mixer.
2. Add the **vanilla extract** and mix again.
3. Gradually add the **milk** a tablespoon at a time, until you achieve a smooth, spreadable consistency. If the buttercream is too thick, add more milk as needed.
4. (Optional) For a fruity variation, you can add a small dollop of **raspberry jam** into the buttercream for a tart, sweet flavor contrast.

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