SwissTwist kitchen: Viennese whirl biscuits

I saw these Viennese whirl biscuits mentioned on a baking blog I follow and decided to make my version of it (not sandwiched with cream basically). It’s quick and easy to make and such a yummy treat, I decided to share it with you.

The original recipe comes from the Hairy Bikers.


  • 250g very soft butter
  • 50g icing sugar, plus extra to decorate
  • 250g plain flour
  • 50g corn flour
  • ½ tsp. pure vanilla extract

Preparation method

  1. Preheat the oven to 190C. Line a baking sheet with greaseproof paper.
  2. Put the butter, icing sugar, plain flour, corn flour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a few times with a rubber spatula.
  3. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 12-15 x 6cm rosettes of the dough, spacing well apart.
  4. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 15-20 biscuits (the original recipe says +-36 biscuits, so perhaps I made mine too big).

Enjoy with a lovely cup of tea!Melt in the mouth deliciousness


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