This Strawberry and Lemon Viennese whirls recipe is surprisingly very easy to follow and the biscuits are delicious! British Strawberries are now in season and even though traditionally Viennese whirls do not contain a whole strawberry you could add a slice in between the cream and jam or you could simply serve a couple on the side!
Ready in; 40 minutes plus cooling
200g unsalted butter, softened
50g icing sugar
200g plain flour
Finely grated zest 1 lemon
½ tsp vanilla paste
3 tbsp whole milk
For the filling
150g unsalted butter, softened
150g icing sugar
Juice 1 lemon
100g strawberry jam
Icing sugar to dust
Piping bag and star nozzle
Pre-heat the oven to 190°C/170°C fan/ gas 5. Line 2 large baking trays with baking paper. Using an electric mixer, beat the butter, icing sugar, plain flour, cornflour, lemon zest and vanilla paste with the 3 tbsp milk in a large mixing bowl until smooth and creamy with a soft consistency.
Spoon the mixture into the piping bag (with the star nozzle), and pipe 24 circular swirls, roughly 5cm in diameter, onto the lined sheets, leaving the same size gap between each biscuit. When piping start from the outside and work your way in, lifting the piping bag slightly after you have filled in the middle. Chill for a minimum of 15 minutes – or up to 2 hours.
Bake in the oven for 16-20 minutes until pale golden. Remove from the oven and leave on the sheets for 5 minutes before carefully transferring the whirls to a cooling rack to cool.
Meanwhile, make the filling. Using an electric mixer, beat the butter, icing sugar and lemon juice in a large mixing bowl to form a smooth, creamy icing. Taste and add more lemon if you prefer. Transfer to a piping bag.
When the biscuits have cooled, carefully pipe a little icing on the flat side of 12 of the biscuits. Spoon a little jam on top, then top with another biscuit. Sift a little icing sugar over and serve immediately.
For more inspiration, take a look at our other recipes here.