Welcome to my kitchen! Today, we’re making Viennese Whirl biscuitsโelegant, buttery cookies that melt in your mouth. With their distinctive swirl pattern and crumbly texture, these classic treats are as beautiful as they are delicious. Perfect with a cup of tea and a touch of dark chocolate, this easy recipe will guide you to create them at home. Letโs get baking!
How to create the template
I designed this simple template using Canva which is an online graphic design tool. I followed these lines to pipe my biscuits. They help me pipe the biscuits in an uniform size and shape. Although they look simple, they did the job!
Canva is a great online tool for me to create social media posts, presentations, posters, videos, logos and more. They have thousands of free templates, photos, fonts, and more. Bring your ideas to life with Canvaโs drag-and-drop editor. You can your their free version or upgrade it to the Pro version.
If you like to use the template, please feel free to download it by clicking the button below๐ for your biscuit piping. Remember to remove them from the baking pan before baking. ๐
Why you’ll love this Viennese Whirl Biscuit recipe
- Easy to Follow: The recipe is straightforward, making it accessible even for beginner bakers.
- Deliciously Buttery: These biscuits are rich and buttery, offering a melt-in-your-mouth experience.
- Beautiful Presentation: The distinctive swirl pattern makes them visually appealing, perfect for impressing guests.
- Versatile Dipping: You can get creative with different chocolate coatings or toppings, adding a personal touch.
- Classic Treat: Viennese Whirl biscuits are a timeless classic, beloved by many for their delicate texture and flavour.
- Perfect for Any Occasion: Whether for a tea party, holiday treat, or everyday indulgence, these biscuits are a hit.
More recipes you might like
If you love this recipe, you might also like to check out this Danish Butter Cookies – Vanilla & Chocolate flavours or this Sugar Cookies – I guarantee the cookies will 100% no spread, which are perfect for any of your cookie decorating projects.
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Buy Now โ Tips for success making Viennese Whirl Biscuits
- Use Softened Butter: Ensure your butter is soft, but not melted, for a smooth, easy-to-pipe dough.
- Mix Gently: Mix the dough by hand to avoid overmixing, which can lead to a tough texture.
- Freeze the piped biscuits: This prevent them from spreading during baking.
- Consistent Piping: Use a template under parchment paper for uniform size and shape when piping.
- Avoid Over baking: Bake until the edges are just lightly golden to maintain their delicate, crumbly texture.
- Cool Completely: Let the biscuits cool fully on the baking sheet to prevent them from breaking.
Check out the video tutorial
Pin this Viennese Whirl Biscuits recipe for later
Frequently Asked Questions
Yes, you can try using cake flour for an even lighter texture, but all-purpose flour works well too.
You can use a resealable plastic bag with a corner cut off, though the swirls may not be as defined.
Yes, you can freeze the piped cookies for up to a month. Bake them straight away in the preheated oven.
If the dough is too stiff, let it sit at room temperature for a few minutes to soften or add a teaspoon of milk to loosen it.
Store them in an airtight container at room temperature for up to a week, or freeze for longer storage.
Absolutely! Feel free to use any chocolate you prefer for dipping or drizzling.
Viennese Whirl Biscuits
- Prep Time: 40 mins
- Chill Time: 90 mins
- Cook Time: 14 mins
- Total Time: 2 hrs 24 mins
- Yield: 30 biscuits 1x
- Category: Biscuits
- Method: Bake
- Cuisine: European, Western
Description
Viennese Whirl biscuits are delicate, buttery cookies with a light, crumbly texture and a distinctive swirl pattern. Often dipped in dark chocolate, they offer a rich, melt-in-your-mouth flavour that’s perfect for any occasion.
Ingredients
170 grams unsalted butter
75 grams icing sugar
1 egg yolk
1 tablespoon double cream
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
200 grams cake flour
30 grams corn flour
200 grams 70% dark chocolate
Instructions
ย Make the biscuits
- Cream the butter and icing sugar using a silicone spatula until well incorporated.
- Beat the mixture using a mixer at medium speed until fluffy and pale.
- Add in egg yolk, vanilla extract and double cream, continue to beat until well combined.
- Sift in flour, corn flour and salt, use a silicone spatula to gently fold in all the dry ingredients until the dough forms.
- Transfer the dough into a piping bag.ย Then cut a hole in another piping bag and insertedย an 1M open star piping tip.ย ย
- Cut a hole to the piping bag with the dough and insert this bag into the bag with the piping tip.
- Spray cake release spray onto the baking pan and place one / two sheets of template onto it (depending on the size of your baking pan), I use two sheets, then spray again on top of the templates to secure the parchment paper.
- Apply gentle pressure to the bag and guide the tip in a zigzag motion following the lines. Then release the pressure and gradually lift up the bag as you finish. Use your finger to gently press down the end.ย ย
- Continue to pipe as many as you want.ย Don’t worry if they’re close to each other at this stageโas long as they don’t touch, they’ll be fine. We’ll reposition them after they’ve been frozen.
- Place the piped biscuits in the freezer for about 90 mins or until theyโre firm. This prevents them from spreading during baking.
- As it gets close to the end of the 90 minutes, preheat the oven to 170โ / 325โ.
- After 90 minutes, the cookies should be firm. If not, continue freezing them until they are firm.
- Remove the templates, and adjust their positions slightly if they seem too close to each other.
- Bake the frozen biscuits in the preheated oven for about 14 to 16 minutes or until the edges turn slightly golden brown.
- Let them sit on the baking pan for about 10 minutes before transferring them onto the wire rack to cool completely.
Decorate the biscuits
- Melt the chocolate in a heatproof bowl and set the bowl over a saucepan with gently simmering water.
- Pour the melted chocolate into a jug or a glass with a wide mouth for easy dipping.
- Lay a sheet of parchment paper on a flat surface to avoid a mess.
- Dip the cooled biscuit into the warm chocolate. Drip off the excess and lay it flat on the parchment paper to set.ย Experiment with dipping the biscuits in different ways and letโs get creative!
Notes
- Watch my video tutorial to see how I make these biscuits in action.
- Feel free to download the template here for uniform piping.
Nutrition
- Serving Size: 1 biscuit
- Calories: 152kcal
- Sugar: 3.5g
- Sodium: 683mg
- Fat: 9.8g
- Saturated Fat: 5.9g
- Carbohydrates: 11.8g
- Fiber: 2.1g
- Protein: 1.8g
- Cholesterol: 58mg
It would be fantastic if you could take a moment to rate this Viennese Whirl Biscuit recipe with stars โญ๏ธ after trying it. Your feedback helps other readers!
Thanks for joining me in the kitchen today. Keep Baking! ๐
