Viennese Whirl - makes 16 biscuits


  • for the Biscuits
  • 200g unsalted butter, at room temperature
  • 100g icing sugar
  • 4 egg yolks
  • a few drops vanilla extract
  • 280g cornflour
  • for the Butter Cream
  • 100g chocolate
  • 250g unsalted butter, at room temperature
  • 500g icing sugar
  • a few drops vanilla extract
  • jam

How to make this recipe dairy free?

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Preheat oven to 180°c / 350°f / gas mark 4.

Bring the butter to room temperature.

Cream together the butter, icing sugar, egg yolks and vanilla until soft, white and fluffy. This stage is important to be able to pipe the biscuits.

Fold in the cornflour.

Push your finger through the mixture, if it feels stiff add a drop of milk. Don’t add too much milk as the biscuits won’t hold their shape.

Fit a piping bag with a large star nozzle. Line a baking tray with greaseproof paper and brush with oil.

Fill the piping bag with the mixture and pipe small swirls. The mixture will spread on cooking.

Bake for 13 to 20 minutes until golden. Leave on the tray to cool.

Melt the chocolate. Dip the bottom of the biscuits into the chocolate and wipe off the excess. Place on a sheet of greaseproof paper to set.

for the Butter Cream

For the buttercream beat together the butter, icing sugar and vanilla until white and fluffy.

Pipe a swirl of buttercream on half of the biscuits. Add a teaspoonful of jam on top and place a biscuit on top. Dust with icing sugar.

how to make this recipe dairy free...

Use dairy free margarine in place of butter in the biscuits. You will not need to beat the mixture for as long as with butter.

Use dairy free plain chocolate for dipping the biscuits.

Fill with dairy free butter cream

200g dairy free margarine
800g icing sugar
few drops vanilla extract

Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.

You may think this is a lot of icing sugar. If you use double the amount of icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.

Gem's hints and tips


Add 2 tsp coffee granules dissolved in a little hot water to the Viennese mix and to the buttercream.

Pipe fingers of mixture and dip half the finger in melted chocolate.

[socialize service='twitter']   [socialize service='facebook']   [socialize service='pinterest']   [socialize service='googleplus']