Piped Butter Biscuits (Viennese Whirl Cookies)
My piped butter biscuits are soft and delicate with a crumbly texture, filled with raspberry jam and perfect for anyone who loves a classic melt-in-your-mouth cookie.
Ingredients
Pipe Butter Biscuits (Viennese Whirl Cookies)
- 200 g unsalted butter very soft (see notes)
- 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
- 150 g raspberry jam to sandwich
Chocolate Coating (optional)
- 300 g dark cooking chocolate see notes
- 20 g vegetable oil
Instructions
Pipe Butter Biscuits (Viennese Whirl Cookies)
- Whip butter and sugar - Add your soft butter, sugar, salt, vanilla extract and orange zest (optional) to a medium sized mixing bowl. Use an electric hand mixer or stand mixer fitted with the paddle attachment to cream the ingredients together until pale and fluffy, about 1 - 2 minutes or until it’s pale in color and creamed together. Don’t overwhip it. We’re aiming for a light texture, not whipped with lots of bubbles like frosting.
- Add flour to form dough - Add half the dry ingredients and all of the warm cream and mix on low speed until well combined. Scrape down the bowl and add the remaining dry ingredients until a soft dough forms. It will almost be a spreadable consistency.
Pipe the biscuits
- Prepare piping bag - Transfer the dough to a piping bag fitted with a large open star tip. Something like the Wilton 1M or Ateco 827.
- Pipe cookies - Pipe your chosen shapes onto your baking tray. You can pipe 5cm long éclair shapes or rosettes (swirls), Space each cookie a few cm apart to allow for them to spread a little.
- Chill - Place the tray into the fridge for 30 minutes before baking. This will stop them spreading too much and losing definition.
- Preheat your oven to 175C / 350F (fan off), 155C / 310F (fan on). Place the rack in the middle of your oven.
- Bake - Bake your biscuits for 10-12 minutes or until the edges begin to turn golden. Allow to cool on the tray completely before putting them together.
Sandwiching the cookies
- Pair the cookies up - Not all the cookies will be the exact same size, so pair them up with the closest size cookie so they look neat when sandwiched.
- Fill and sandwich - Add raspberry jam to half the cookies and sandwich with the other half. Pop them in the fridge while you get your chocolate ready. I like to let them sit for 30-60 minutes to let the cookies set a little with the jam so they don’t slide around when you’re coating them in the chocolate.
Chocolate Coating (optional)
- To prepare the chocolate coating - Add the chocolate and oil into a heat proof bowl and melt in the microwave for 30 seconds at a time, stirring each time until melted. Alternatively, you can bring a pot of water to a gentle simmer and place the bowl on top, making sure the bottom of the bowl isn’t touching the water and stir until melted. Allow to cool slightly before using.Tip - I like to transfer the melted chocolate into a small bowl so that the chocolate pool is deep which will allow you to dip the biscuits in a little more than if it was in a large bowl.
- To coat the biscuits - Dip the sandwiched cookies into the chocolate, allow excess to drizzle off and then scrape the bottom of the cookie along the side of the bowl before placing back on the baking tray lined with baking paper. Allow to set at room temperature before serving.
Notes
Soft Butter - You want your butter really soft for this recipe so the dough pipes easily. Not melted, but softer than what you’d normally use for frostings. I leave mine out overnight so it softens properly. If you’re short on time, cut it into cubes and leave it at room temperature for about an hour until it’s soft enough to mix with a spatula and has a spreadable consistency.
Dark chocolate - I used dark cooking chocolate for this recipe. Specifically, the Nestle cooking buttons which are designed to be easily melted and used for baking and desserts, but any cooking chocolate that can be found in the baking isle of your supermarket will work. Just make sure it’s good quality.
Storage - These cookies can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per cookie. This recipe makes 12 sandwiched cookies
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:4727kcal | Carbohydrates:500g | Protein:45g | Fat:306g | Saturated Fat:189g | Polyunsaturated Fat:11g | Monounsaturated Fat:87g | Trans Fat:7g | Cholesterol:475mg | Sodium:106mg | Potassium:472mg | Fiber:38g | Sugar:226g | Vitamin A:5611IU | Vitamin C:22mg | Calcium:150mg | Iron:11mg
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