Watch our step-by-step video to find out how to make buttery Viennese whirl biscuits.

175g (6oz) unsalted butter, softened
40g (1½oz) icing sugar
175g (6oz) plain flour
40g (1½oz) cornflour
1tsp vanilla extract

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

2. 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.

3. 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.

4. 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.

Find out how to make Viennese Biscuit whirls on the Good Housekeeping website:

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  1. OMG, I made these for the first time yesterday, they’re so light and melt in you mouth and they taste better than the at bakery, I never new it was so easy to make.


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