Tip 5 - Viennese Whirls

Viennese Whirls are melt in the mouth biscuits that are buttery and light.
Don't be put off by the piping, give it a go and you will suprised how great they look when baked


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

For the filling
100g soft butter
200g icing sugar plus ½ tsp for dusting
½ tsp pure Wilton vanilla extract
75g seedless raspberry jam

Images and recipe courtesy of BBC Good Food




Into a mixing bowl, add butter, icing sugar, plain flour, cornflour and vanilla extract. Whisk until smooth. Chill mixture for 15min.

Prepare a piping bag with a large star nozzle and put in a jug to hold steady. Spoon biscuit mix into piping bag and twist top to secure bag and push mixture to bottom.

Line baking sheet with baking parchment. Make rounds by piping in a spiral shape, from centre outwards, to about 6.5cm (2½in) in diameter. Or make fingers by piping in zigzags, about 10cm (4in) in length.

Bake at 180°C (160°C fan) mark 4 for 12-15min until biscuits look pale golden and feel firm. Leave to cool completely on tray.

Equipment for your bake

Wilton No.2110 Open Star Decorating Tip
Wilton No.2D Large Drop Flower Decorating Tip
Wilton 16 Inch Featherweight Decorating Bag
Wilton Twist Quick Coupler 5 Pieces
Wilton Tip Cleaner Brush
Wilton Non-Stick Tray Bake Pan