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Nosh Pit Recipe: Viennese Whirls


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Viennese Whirls

Makes 12-14

These biscuits have a very light, short texture and need to be piped onto the baking tray. Don’t worry if you’re hopeless at piping, they’ll still look brilliant once they are baked.

250g very soft butter

50g icing sugar, plus extra to decorate

225g plain flour

75g cornflour

½ tsp pure vanilla extract

For the filling

100g very soft butter

200g icing sugar, plus ½ tsp for sifting

½ tsp pure vanilla extract

75g seedless raspberry jam


Preheat the oven to 190C/fan oven 170C/gas 5. Line a baking sheet with baking parchment. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blitz until smooth. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. (Alternatively, put in a large mixing bowl and beat with an electric whisk until smooth.)

Spoon the dough into a piping bag fitted with a large star nozzle. Pipe fourteen circles or rosettes of the dough, each with a diameter of roughly 6cm – slightly smaller than a digestive biscuit onto the baking sheet, spacing well apart. Bake in the centre of the oven for 12-15 minutes or until pale golden brown and firm. Transfer to a cooling rack. Repeat with the remaining dough to make 28 biscuits.

To make the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Put the jam in a bowl and stir until smooth.

Spoon a little jam onto the flat side of 14 of the biscuits and place jam-side up on the cooling rack. Gently spread the butter cream icing onto one of the remaining biscuits and sandwich with the jam. Repeat with the remaining biscuits. Put on a serving plate and dust with sifted icing sugar. Serve.


You can also sandwich the biscuits with melted chocolate instead of jam and butter cream icing.