Viennese Whirls

Viennese Whirls

It feels like forever since my last post! Guess I haven’t felt like writing much recently. It’s that time of year again where all I want to do is hibernate. However with hibernation unfortunately not being an option, I’m here to write about these luxurious viennese whirl biscuits.

Makes 12-15


175g (6 oz) margarine 

50g (2 oz) Caster sugar

175g (6 oz) self raising flour 

Few drops of vanilla essence 

Filling: Jam


Difficulty : hard

1. Preheat oven to 160Β°c & grease a baking tray.

2. Cream sugar & fat very thoroughly, stir the essence and flour in.

3. Put the mix in a piping bag with a star nozzle and pipe whirls onto baking tray. Bake for about 20 minutes.

4. When cooled, sandwhich together with jam and buttercream, then finish with a light dusting of icing sugar.

You could also make fingers by piping lengths onto tray then once baked & cool sandwhich together with jam or buttercream and dip both ends in melted chocolate.

Perfect served with a cup of tea or posh coffee!

Who else is looking foward to but also dreading the thought of watching the last great British bake off as we know it this Wednesday?

Auf Wiedersehen 



2 thoughts on “Viennese Whirls

  1. Yeh me too, it’s just never going to be the same again without Mary, sue and mel. These Viennese whirls look beautifully delicious, guess you got a workout with the piping bag?! I still remember the last time I made Viennese whirls, they were a killer to pipe lol


    1. It wont will it 😦 end of an era! Yeah it was a little stiff lol I can remember at work we use to use icing sugar instead of Caster and cream it for ages so it was as soft as possible lol x


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