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.

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.

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.

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. These look super cute! I’ve never tried a biscuit with cornflour before, but I’m sure it’s amazing 🙂

  2. 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

  3. Absolutely wonderful looking biscuits! And the raspberry curd filling sound great, I love any kind of curd, from lemon to blueberry to elderflowers…

  4. Ooh these look stunning! And I bet the raspberry curd was delicious in them. I’d like to try a passionfruit Viennese whirl x

  5. 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

  6. They have such great shape and structure Anca, I love them! Raspberry curd looks lovely too, I used Blackcurrant in mine

  7. 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.

  8. Those look delicious! I’ve never even thought of putting curd in my biscuits, but this looks sooo good!

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