Give this biscuit recipe a whirl….

I’ve taken to trying a different biscuit recipe each week. It’s tea and biscuit weather let’s be honest.  Well that’s my excuse.  My grandmother was very fond of Viennese Whirl biscuits, especially when she had people around for coffee.  I’ve tried various recipes over the years, and the biggest challenge is piping the mixture.  I think I’ve finally cracked the proportions of dry to wet.  At last!

Viennese Whirls

You can leave them undipped, but they are just lush dipped in chocolate.  The darker the better.  You can also make round ones, and fill them with jam and vanilla buttercream if you are going !all out!.


Viennese Whirls

Viennese Whirls


100g Butter, VERY soft

40g Icing Sugar

100g Strong Flour

1 heaped teaspoon of cornflour

½ teaspoon baking powder

1 teaspoon Vanilla paste

1 tablespoon of full fat milk

100g chocolate for melting


Preheat the oven to 140oC.  Line a baking tray with parchment or non stick reusable paper.

Cream the butter and the icing sugar very well in your mixer.  As this is a small amount you need to keep scraping down the sides until you get an even and consistency and a light colour.

Add the dry ingredients and the vanilla.  Mix again thoroughly, again scraping down the sides.  Add enough milk until you feel you can pipe it.  This is a tricky part. Too soft if won’t hold it’s ridges, too stiff it won’t pipe.

Spoon the mixture into a piping bag with a star shaped nozzle.

Pipe 10cm lengths, and maybe a few rosettes.

Bake for 15 minutes.  Cool on the tray.

While the biscuits are cooling, melt the chocolate in a smallish bowl (helps to keep the depth of the chocolate, therefore easier to dip).

Gently dip one end of each cooked biscuit into the chocolate and then leave to set on a parchment lined tray.



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