If you’re craving a luscious treat that blends buttery richness with delicate texture, the Piped Butter Biscuits (Viennese Whirl Cookies) Recipe is your golden ticket. These charming cookies boast a melt-in-your-mouth crumb, a burst of raspberry jam, and a luxurious chocolate coating that will delight every sweet tooth. Perfectly piped into elegant shapes, they bring a touch of elegance to any tea time or festive spread, making them one of those classic recipes you’ll want to keep close and share with friends again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Piped Butter Biscuits (Viennese Whirl Cookies) Recipe lies in its simple, pantry-friendly ingredients. Each one plays a crucial role: the butter ensures softness and richness, the powdered sugar adds sweetness without grit, and the vanilla and orange zest introduce fragrant warmth that elevates the whole cookie experience.
- 200 g unsalted butter (very soft): Soft butter is essential for a smooth, creamy dough that’s easy to pipe.
- 50 g powdered sugar (icing sugar): Provides the perfect fine sweetness and a tender texture.
- Pinch of fine salt: Balances the sweetness and brightens the flavors.
- 14 g vanilla extract: Boosts the aromatic depth of the cookies with its warm, floral notes.
- 1/2 orange zested (optional): Adds a subtle citrus zing that complements the buttery base beautifully.
- 220 g all-purpose flour (plain flour): The cookie’s structure, making them crisp yet tender.
- 30 g corn starch: Helps achieve that delicate crumb and melt-in-your-mouth texture.
- 40 g heavy cream (warm): Softens the dough and binds the ingredients perfectly.
- 150 g raspberry jam (to sandwich): Adds a sweet and slightly tart contrast that’s irresistible.
- 300 g dark cooking chocolate: For coating, providing a rich and glossy finish.
- 20 g vegetable oil: Keeps the melted chocolate silky and easy to dip the cookies in.
How to Make Piped Butter Biscuits (Viennese Whirl Cookies) Recipe
Step 1: Whip the Butter and Sugar
Start by creaming together your soft butter, powdered sugar, a pinch of salt, vanilla extract, and optional orange zest. Use a hand or stand mixer with a paddle attachment to beat these ingredients just until pale and fluffy — about 1 to 2 minutes. The goal here is a light, creamy texture without overwhipping to keep your cookies tender and smooth.
Step 2: Form the Dough
Add half of your dry ingredients — the flour and corn starch — along with all the warm heavy cream to the creamed butter mixture. Mix gently on low speed until just combined, scraping down the bowl as needed. Then, stir in the remaining dry ingredients until a soft, spreadable dough forms. This consistency makes piping the biscuits effortless and precise.
Step 3: Prepare to Pipe
Transfer your dough into a piping bag fitted with a large open star tip, like Wilton 1M or Ateco 827. This tip creates the signature ridged swirls and eclair shapes that make Viennese Whirl Cookies so charming. Pipe your cookies onto a baking tray lined with baking paper, spacing them a few centimeters apart to give them room to bake evenly without merging.
Step 4: Chill Before Baking
Pop the tray into the fridge for about 30 minutes. Chilling the dough is a crucial step that stops the cookies from spreading too much in the oven so they hold their defined shapes and delicate patterns flawlessly.
Step 5: Bake to Perfection
Preheat your oven to 175C / 350F (fan off) or 155C / 310F (fan on). Bake the biscuits for 10-12 minutes, watching closely for golden edges. Once baked, let them cool completely on the tray to firm up before assembling.
Step 6: Sandwich the Cookies
Match cookies of similar size and gently spread raspberry jam on the flat side of one cookie. Then sandwich with the matching cookie on top. Let the assembled cookies rest in the fridge for 30 to 60 minutes to set, which makes them easier to dip and ensures the jam won’t slip out during dipping.
Step 7: Coat with Chocolate (Optional)
Gently melt your dark cooking chocolate with vegetable oil, either in short bursts in a microwave or over a simmering water bath. Once smooth, dip your sandwiched cookies into the chocolate, letting excess drip off. Before the coating hardens, scrape the bottoms along the bowl’s edge for a neat finish. Set on parchment paper and allow to fully cool to create a glossy, delectable shell.
How to Serve Piped Butter Biscuits (Viennese Whirl Cookies) Recipe
Garnishes
To make these cookies extra festive, dust them lightly with powdered sugar just before serving, or add a few fresh raspberry halves on top for a fresh, fruity touch. Edible gold leaf or sprinkles can add a celebratory sparkle, perfect for holidays or special occasions.
Side Dishes
Pair these buttery whirls with a cup of fragrant tea like Earl Grey or a rich black coffee to balance their sweetness. They also accompany a simple berry compote or a glass of cold milk beautifully, making any snack time feel like a special treat.
Creative Ways to Present
Create a cookie platter by stacking these Viennese Whirl Cookies alongside homemade whipped cream and fresh berries. You could also sandwich a dollop of flavored buttercream instead of jam for a fun twist or drizzle white chocolate over the dark chocolate coating for an elegant marbled effect.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container at room temperature for up to 3 days to preserve their crispness and fresh flavor. Avoid refrigerating unless the cookies are coated in chocolate, as the fridge can soften the biscuit texture.
Freezing
You can freeze the piped biscuits before baking (after chilling) or the fully assembled and chocolate-coated cookies. Place them in a single layer on a baking tray to freeze, then transfer to a freezer bag. They’ll keep well for up to 2 months and can be thawed gently at room temperature.
Reheating
If you want to enjoy these cookies warm, pop them in a preheated oven at 150C (300F) for 5 minutes. This refreshes their buttery aroma and crispness without melting any chocolate coating.
FAQs
Can I make these cookies without piping?
While piping creates the signature texture and shape that defines Viennese Whirl Cookies, you could shape the dough with a spoon or roll it into balls if needed. However, the delicate ridges and defined swirls are best achieved with a piping bag and star tip.
What can I substitute for raspberry jam?
Feel free to use any jam or preserve you love, such as strawberry, apricot, or blackberry. For a richer filling, lemon curd or Nutella also pair wonderfully with the buttery cookie.
Is the chocolate coating mandatory?
Not at all! The chocolate coating adds a decadent finishing touch, but the cookies are absolutely delicious sandwiched with jam alone. The coating just adds a lovely snap and extra flavor profile.
How do I ensure the butter is soft enough?
Leave the butter out at room temperature for about an hour before making the dough, or cut it into small cubes so it softens quickly. The butter should be soft but not melted or greasy, which helps achieve the perfect texture.
Can I use salted butter instead of unsalted?
You can, but reduce or omit the additional pinch of salt in the dough to avoid over-salting. Unsalted butter gives you more control over the final flavor.
Final Thoughts
There’s something truly special about the Piped Butter Biscuits (Viennese Whirl Cookies) Recipe that makes every bite feel like a celebration of buttery goodness and elegant craftsmanship. Whether you’re sharing them at a cozy tea party or gifting them to a friend, these cookies bring joy with their delicate crumb and luscious fillings. I can’t wait for you to try them and make these classic treats a beloved favorite in your own kitchen!
PrintPiped Butter Biscuits (Viennese Whirl Cookies) Recipe
Delight in these elegant Piped Butter Biscuits, also known as Viennese Whirl Cookies, featuring a tender buttery base piped into charming shapes, sandwiched with luscious raspberry jam and optionally coated in rich dark chocolate. Perfect for tea time or special occasions, these delicate cookies combine crisp edges with a melt-in-your-mouth texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours including chilling and setting times
- Yield: 16 servings (about 32 cookies sandwiched)
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Butter Biscuit Dough
- 200 g unsalted butter, very soft
- 50 g powdered sugar (icing sugar)
- Pinch of fine salt
- 14 g vanilla extract
- 1/2 orange, zested (optional)
- 220 g all-purpose flour (plain flour)
- 30 g corn starch
- 40 g heavy cream, warm
Fillings and Coating
- 150 g raspberry jam (for sandwiching)
- 300 g dark cooking chocolate
- 20 g vegetable oil
Instructions
- Whip Butter and Sugar: In a medium mixing bowl, combine the softened butter, powdered sugar, fine salt, vanilla extract, and optional orange zest. Using an electric hand mixer or stand mixer with the paddle attachment, cream these ingredients together for 1 to 2 minutes until pale and fluffy without overwhipping to avoid excessive air bubbles.
- Add Flour and Cream to Form Dough: Gradually add half of the all-purpose flour and corn starch mixture along with the warm heavy cream to the creamed butter mixture. Mix on low speed until combined. Then add the remaining dry ingredients and continue mixing until a soft, spreadable dough forms. Scrape down the bowl as needed to ensure even mixing.
- Prepare Piping Bag: Transfer the dough into a piping bag fitted with a large open star tip, such as Wilton 1M or Ateco 827, to achieve the signature swirl or éclair shapes.
- Pipe the Biscuits: Pipe the dough onto a baking tray lined with baking paper in desired shapes like 5cm long éclair shapes or rosettes. Leave a few centimeters of space between each cookie to allow for slight spreading during chilling and baking.
- Chill the Piped Dough: Refrigerate the tray with piped dough for 30 minutes to prevent excessive spreading and help maintain the defined shapes when baked.
- Preheat Oven: Preheat your oven to 175°C (350°F) with the fan off or 155°C (310°F) if using a fan oven. Position the rack in the middle of the oven for even baking.
- Bake the Biscuits: Bake the chilled biscuits for 10 to 12 minutes or until the edges start turning golden. Remove from the oven and allow them to cool completely on the baking tray.
- Pair the Cookies: Match the cookies in pairs of similar size to create neat sandwiched biscuits.
- Sandwich with Raspberry Jam: Spread raspberry jam on the flat side of half the cookies and gently sandwich them with the remaining cookies. Refrigerate the assembled sandwiches for 30 to 60 minutes to set and prevent sliding during coating.
- Melt Chocolate Coating: Place the dark cooking chocolate and vegetable oil in a heatproof bowl. Melt gently by microwaving in 30-second intervals, stirring between each until fully melted, or use a double boiler method by placing the bowl over gently simmering water. Allow the melted chocolate to cool slightly before using.
- Coat the Biscuits in Chocolate (Optional): Dip each jam sandwich cookie into the melted chocolate, letting excess chocolate drip off. Scrape the bottom edge along the side of the bowl to create a clean finish. Place the coated cookies on a baking tray lined with baking paper and allow the chocolate to set at room temperature before serving.
Notes
- Use very soft butter to achieve a light, creamy texture in the dough but avoid overwhipping to prevent a frothy mix.
- Orange zest is optional but adds a subtle citrus aroma that complements the vanilla and raspberry jam beautifully.
- Chilling the piped dough before baking is crucial to maintain the cookie’s shape and prevent spreading during baking.
- For best chocolate coating, use dark cooking chocolate combined with vegetable oil to ensure a smooth, glossy finish and easy dipping.
- Letting the jam-sandwiched cookies set in the fridge helps the filling firm up and keeps the sandwich more stable during the chocolate coating process.
