Thursday, April 23, 2015

Viennese Whirl Biscuits

After missing here for several weeks, i do find it hard to start writing a post. I just came back not too long ago from my holidays and have not baked anything for many many weeks. Well, i did cooked a little and took pictures of those and hopefully post it up as well , to keep my blog a little more active. I would also like to share some of my holiday pictures with you all later if i can.

...And so these cookies were baked just few days ago. After some absence from  baking for quite a while, i was a little afraid that whatever i know about baking has deteriorated . Ask me now to bake a chiffon cake, i would be in anxiety..true. Luckily this shortbread recipe isnt a too difficult one to master and i am happy and relieved at the same time that they turned out great. The cookie itself is buttery and light. I believe that  it must be the work of the cornflour that makes it light. It is crumbly but i have no issue with that. Perhaps it is also the combination of the cream and jam thats sandwiched together, i find it so delicious..!

Now i do have to highlight that i have added quite a bit of milk to the batter, i probably would not have done that if it wasnt for the piping. The batter was quite stiff to be piped out , so i have to return the batter to the mixer again and beat in some milk. As a result, i have lost a bit of batter in between, otherwise i would have more number of cookies here. I have piped them at 2 inches in diameter, to me a little smaller than 2 inches would be nicer :)

Next on our bake along list will be cheesecake for our bake along 4th anniversary theme. Steam, bake or non baked cheesecakes, all are welcomed to join JoyceZoe and myself here. Bye!

Recipe ( from ) with some changes
makes around 13 sandwich cookies
250gm very soft butter
50gm icing sugar, sifted
250gm plain flour, sifted
50gm cornflour, sifted
1/2tsp pure vanilla extract
4-5 tbsp milk ( my addition )

50gm soft butter
100gm icing sugar
1/2tsp vanilla extract
jam of your choice

Mix the icing sugar, flour and cornflour together. Using electric mixer, beat the butter till smooth and add in the vanilla extract. Put in half of the  sifted dry ingredients and continue beating on low speed. Scrape the sides of the bowl of the mixer if necessary. Put in the remaining half of the dry ingredients and beat till well incorporated. Add in milk if necessary to achieve a softer consistency for easier piping.

Spoon the dough into a piping bag fitted with a star nozzle. Pipe in 2 inch rosettes or smaller and space them apart.Bake in a preheated oven at 170c fan forced or 190C for 13-15 minutes or until pale golden brown and firm. ( i used 2 trays and baked them at 170C on fan for 15 minutes, switch the trays in between baking time )

For filling, beat the butter, icing sugar, add in the vanilla extract and beat till very smooth. Spoon the buttercream into a piping bag. Put a little jam on one piece of the cookie and pipe some buttercream on another piece of cookie and sandwich them together. Repeat the same for all the cookies.

* the original recipe uses food processor to blend in everything. You can refer the link above for the original recipe and method.

get the InLinkz code


  1. Hi Lena,

    Welcome back to blogging!!! Joyce and I missed you leh... Don't MIA too much leh :p

    I was afraid that you didn't want to bake these cookies because I know that you don't really bake cookies... Glad that you said YES and you baked them so well :D


  2. Viennese whirl biscuits. I love the name. Reminds me of whirlwind romance in Vienna. Lol. XD

  3. Hello Lena, these look really good! Like your different presentation than the usual Viennese biscuits.

  4. Lena, since I last heard from you , you have improved so much in your baking. This Viennese Whirl Biscuits look so yummy to me.

    Are you putting Nutella in between the cookies? I can eat 5 of these at one go.

  5. Lena, so nice to see you back! These biscuits look so buttery and heavenly!

  6. Hi Lena, these Viennese Whirl Biscuits sandwich with jam & butter cream look so yummy!

  7. Oooh...yummy yummy lil sandwiched cookies...loved a couple to try...

    Yes...i ♡ yr beautiful pixs u pretty the pixs were. Those were some beautiful sights that I would never get to see them :D

  8. Hi Lena,
    Yes, Zoe is right! We missed you buddy! Hope to see your other posts back in action soon!
    Your viennese whirl biscuits looks wonderful! Using cornflour is a great idea to keep the shape during baking! I should try adding it a little the next time I make these again. I love these buttery, soft biscuits!

  9. Whirlllll.... wheeeeee..... sweeetttt... nice posting after a break... i love this

  10. Lena, these biscuits look so nice! I sure cannot stop eating hee..hee...

  11. Hi Lena , even if I post frequently , I still find it hard to write something ::P Love this kind of butter cookies and yours certainly looks perfectly-baked !

  12. These are so pretty--the piping makes them look so professional. It doesn't look to me like your baking skills have deteriorated! These would be lovely on a Mother's Day brunch table!

  13. Hi Lena,
    I missed you too!
    Your swirl Viennese cookies looks so pretty~

  14. Welcome back from your holidays :) and thanks for your delicate elegant cookies so perfect for afternoon tea.

  15. Hi Lena
    Your swirl Viennese cookies looks so pretty! I missed the last Bake Along. But looking forward to the next one. Like you, I have also slow-down a bit... but the passion in baking is still there and will soon pick-up the pace. Fighting!

    Looking forward to see your holiday pics!