Viennese whirls are the most wonderful melt in mouth biscuit. They have such a soft and delightful texture. They are made without eggs and are a bit different from other biscuits as the dough is loose enough to be piped. This creates the beautiful whirls and ridges of these pretty sandwich biscuits.
For the biscuits
- 250 g Butter
- 50 g Icing sugar
- ½ tsp Vanilla extract
- 225 g Plain flour
- 25 g Cornflour also known as cornstarch
For filling
- 75 g Butter softened, unsalted
- 75 g Icing sugar
- 150 g Mascarpone
- ¼ tsp Vanilla extract
- 85 g Blackcurrant Jam
Instructions
- Pre-heat your oven to 170C Fan/375F/Gas Mark 5
- To make the biscuit dough, mix the butter and icing sugar together with an electric mixer for 3-5 minutes until very creamy and paler in colour
- In a separate bowl mix the plain flour and cornflour together. Add half of it to the butter mixture and mix well until combined
- Add the rest of the flour mixture, and the vanilla extract, and mix until combined
- Put the biscuit dough into a piping bag fitted with a large star nozzle (I used a Jem 1E which is a 12mm open star nozzle). Pipe them out onto the baking paper, start the swirl on the outside and work your way in. Aim for 5cm/”2 circles. Keep piping until all the mixture is gone
- Bake them for 12-15 minutes until lightly golden, let them cool on the tray for 5-10 minutes before transferring to a cooling rack
- To make the mascarpone buttercream, mix the butter and icing sugar together until smooth, ideally using an electic mixer
- Then add the mascarpone and vanilla extract and mix until smooth, be careful not to overmix
- Pipe the mascarpone buttercream onto half of the flat side of the biscuits
- Add some jam on top of the buttercream, then place an empty biscuit on top to create the sandwich
- Serve immediately, store leftovers in the fridge for up to 3 days
