Viennese Whirls

Viennese Whirls are actually a very English invention

Despite the name, Viennese Whirls are actually a very English invention. They hail from East Anglia and most people are familiar with them because of Mr Kipling. I always loved these biscuits and when I was young, I had no idea about piping. So I thought there was some kind of strange kitchen alchemy involved to make them look like little roses.

Now I know how they’re made, I thought it was time I tried it myself. I originally saw a chocolate version of this recipe in William Curley’s book Couture Chocolate. After I made them and they tasted so amazing, I knew I had to make my own version of this classic.

These taste EVEN better than Mr Kipling, in my opinion and they are so easy to make. You’ll have the whole batch made in about an hour and then all you have to worry about is putting the kettle on and indulging one or two of your homemade treats.

If you don’t want to be traditional with your flavourings you can change the jam to marmalade or lemon curd.  Or you could just fill them with a flavoured buttercream of your choice, they are really versatile.


180g Plain Flour, sifted
160g Unsalted Butter, softened
65g Icing Sugar, sifted
30ml Milk
½ Tsp Vanilla Extract (

100g Unsalted Butter, softened
200g Icing Sugar, sifted
½ Tsp Vanilla Extract (
1 Tbsp Milk
Strawberry Jam


Preheat the oven to 160C Fan/180C/350F/Gas 4, line two baking trays with greaseproof paper or use two silicone baking mats.

Put the butter into the bowl of a food mixer and beat until it's soft. Add the icing sugar and beat until light and fluffy. Gradually beat in the milk and then mix in the flour.

Spoon the mixture into a piping bag fitted with a 10mm star piping tip. On the prepared baking tray, pipe the dough into 28, 3.5cm circles. Bake in the preheated oven for 20 minutes. When the biscuits are done, transfer them to a wire rack and leave them to cool.

While they’re baking make the buttercream. In the bowl of a food mixer add the icing sugar and butter and beat slowly until light and fluffy, increase the speed as the buttercream comes together.

Place the buttercream in a piping bag fitted with a star piping tip (the same one you used to pipe the biscuits) and leave it in the fridge to firm up a little.

When the biscuits are cold, pipe buttercream on one half of the biscuit and spoon some strawberry jam onto another half and sandwich the two biscuits together. You don’t have to pipe the buttercream, you can just spread it on, but this is actually easier and neater.

Store in an airtight container, the biscuits will keep for about 5 days.

Angela Field

Patisserie Makes Perfect