Viennese Whirls

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At GBBO is Biscuit week. The signature challenge is to make 24 identical decorated biscuits, the technical is Viennese whirls. The showstopper was a biscuit structure. Choosing Viennese Whirls wasn’t hard. My pipping skills aren’t great and I don’t have enough experience with biscuits to make a structure.

01 Viennese Whirls

This is my second bake. The first one was awful, the whirls didn’t hold their shape while baking, it was a mess. Well, these turned out delicious and exactly as they should have been. The biscuits are basic and the flavour is given by the raspberry curd. I bought the raspberry curd from an English Heritage gift shop and it’s delicious. I will buy jars of curd from them, as it’s so good and there are a few other interesting flavours like lemon and passion fruit.

Ingredients for 7 Viennese Whirls:

– 150g soft butter
– 150g plain flour
– 30g icing sugar and more to decorate (around 5g)
– 30g cornflour
– lots of raspberry curd (1/2 of jar I would say)

Preheat the oven at 180C or 160C fan.

In a medium bowl, put the butter, flour, sugar and cornflour. Add flavouring if you want. Mix the ingredients with the hand mixer for a couple of minutes. The mixture should be smooth, make sure all the ingredients are fully incorporated. Scrape the sides of the bowl if there is flour stuck to it.
Using a piping bag, pipe the mixture into whirls on a greaseproof paper. Bake for around 15 minutes until lightly golden.

02 Viennese Whirls

I would suggest rotating the baking tray during baking, so the whirls are evenly baked. If you are using a fan oven this should not be an issue. When the biscuits are baked, take them out of the oven and let them cool for a few minutes. Transfer them on a cooling rack.

03 Viennese Whirls

Put the curd into a smaller piping bag with a star nozzle. Construct the whirls, by piping raspberry curd onto one half and then before sandwich the biscuits together. Finish with a dusting of icing sugar.

04 Viennese Whirls

They are delicious and I’m glad I made a second batch. I can’t wait to bake biscuits again with other flavours.

16 thoughts on “Viennese Whirls

    1. They look really good I could just eat one now with the cup of tea I’m drinking. Like the sound of the raspberry curd I shall have to try that. but I do rather like butter cream too – Ill jst have to make two batches:)

  1. oh my lord Anca these look just delightful! like a viennese whirl should look, i bet they were so melt in the mouth too. i love the sound of a raspberry curd too – yum!
    i cannot wait to make more too, but the time with the correct piping nozzle x

  2. These look amazing Anca, so buttery and melt in the mouth. I really like the sound of that raspberry curd too, it bring a great spash of colour.
    Angela x

  3. Ah it’s so interesting seeing everyone’s Viennese whirls and the different recipes and results they got. Yours looks fab and raspberry curd sounds like a great filling. It’s very easy to make your own curd and generally so much nicer.

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