Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the biscuits from sticking and ensure they bake evenly.

Step 2: Make the Biscuit Dough

In a large mixing bowl, beat the butter and icing sugar together until light and fluffy. This step is important, as it incorporates air into the dough, helping the biscuits have a light texture. Using an electric hand mixer or stand mixer makes this process quicker, but you can also do it by hand with a wooden spoon.

Add the vanilla extract and continue to beat until combined. Next, sift the plain flour, cornflour, and a pinch of salt into the mixture. This ensures your flour is aerated and free from lumps, which will contribute to a smoother dough. Gently fold in the sifted ingredients using a spatula or a spoon. Be careful not to overwork the dough; just mix until the ingredients are incorporated into a soft, smooth dough.

The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time. Once the dough is ready, it’s time to pipe it into beautiful swirls.

Step 3: Pipe the Biscuits

Using a piping bag fitted with a large star nozzle (or a disposable piping bag with the tip cut off), spoon the dough into the bag. Twist the end of the bag tightly to prevent the dough from spilling out.

On the prepared baking sheets, pipe the dough into small rosettes or swirls, about 2 inches in diameter. To form the swirl, begin by piping a small circle and then spiral the dough around itself to create a pretty swirl shape. If you prefer, you can also make traditional round biscuits, but the swirl shape is what gives them their signature look.

Leave enough space between each swirl, as they will spread slightly while baking.

Step 4: Bake the Viennese Whirls

Bake the Viennese Whirls in the preheated oven for 10-12 minutes, or until they are just starting to turn golden at the edges. Be careful not to overbake them; they should still look pale and soft. The key to these biscuits is their delicate texture, and overbaking can make them too crisp.

Once the biscuits are baked, remove them from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming too fragile while they’re still warm.

Step 5: Make the Buttercream Filling

While the biscuits are cooling, prepare the buttercream filling. In a clean bowl, beat the butter until it’s light and fluffy. Gradually add the icing sugar, one tablespoon at a time, beating well between each addition. Once the mixture is smooth, add the vanilla extract and milk (or heavy cream), adjusting the amount to achieve your desired consistency. If you prefer a firmer buttercream, you can add a little more icing sugar.

Continue to beat the mixture until it’s smooth and fluffy. You want the buttercream to be spreadable but not too runny. It should hold its shape when piped onto the biscuits.

Step 6: Assemble the Viennese Whirls

Once the biscuits are completely cool, flip half of them over so the flat side is facing up. Using the same piping bag, pipe a generous amount of buttercream onto the center of each biscuit. If you like, you can add a small spoonful of jam on top of the buttercream before sandwiching the biscuits together.

Gently place the remaining biscuits on top of the buttercream, pressing them down lightly to create a sandwich. Be sure to line up the swirls so they match up perfectly, creating a beautiful finished look.

Step 7: Optional Decoration

For an extra touch of elegance, dust the tops of the Viennese Whirls with a light sprinkle of icing sugar or edible glitter. This adds a festive shine and makes them even more inviting, perfect for special occasions like Christmas or a birthday tea party.

Step 8: Serve and Enjoy

Your Viennese Whirls are now ready to be served! These delicate, buttery biscuits are perfect for afternoon tea, dessert, or as part of a holiday spread. Pair them with a cup of Earl Grey or English Breakfast Tea, or even a Champagne for a more celebratory touch.