bohemianwanderer – Viennese whirls are delicate, buttery cookies that melt in your mouth. They became famous after a visit to the Cake Fridge in Bixter, Shetland, where the author’s friend Caroline, half French and usually picky about recipes, insisted on recreating them. These biscuits, called Spritzgebäck in German, get their name from the way their dough is piped out using a special tool. They have a texture between a fairy cake and a cookie, making them elegant enough for tea but simple enough for home baking. Their popularity has soared due to social media trends and celebrity endorsements, turning them into a sought-after treat.
Choosing the Right Flour and Managing Gluten
Using plain flour is essential to achieve the short, crumbly texture typical of Viennese whirls. Unlike bread flour, plain flour has less protein, which limits gluten formation. Gluten makes dough elastic and chewy, which is great for bread but unwanted in these cookies. To keep the biscuits tender, mix the dough gently and avoid overworking it after adding flour. Some recipes suggest adding cornflour to reduce gluten further and create a softer bite. In the UK, plain flour works perfectly, but in countries with high-protein wheat, cake flour might give better results.
Balancing Butter and Flavor for Perfect Texture
Butter is the key ingredient that gives Viennese whirls their rich flavor and tender texture. However, too much butter causes the cookies to spread during baking. Pastry chef Nicola Lamb recommends using less butter than some traditional recipes, balancing it with eggs and milk to keep the dough soft but firm enough to pipe. Browned butter adds a nutty flavor and golden color but can increase spreading. Some prefer a half-and-half approach, mixing browned and regular butter for taste and shape control. Vanilla or other flavorings like lemon zest or ground nuts can be added to the dough or filling for extra depth.
Piping and Baking Tips for the Best Results
Piping the dough is easier than it sounds. Use a large star nozzle and pipe round swirls or shapes about 5 cm wide on greased baking trays. The dough should be chilled for at least 30 minutes before baking to help the biscuits keep their shape. Bake at 190°C (170°C fan) for 14 to 16 minutes until the cookies are just lightly golden. Cooling them on the trays ensures they firm up without breaking. The dough is forgiving, so even if your piping is not perfect, the biscuits will still taste excellent.
Assembling and Serving Viennese Whirls
For classic Viennese whirls, pair up cooled cookies of similar size. Spread buttercream or jam on the flat side of one biscuit and sandwich it with another. The buttercream is simple: beat softened butter with icing sugar, a pinch of salt, vanilla extract, and a splash of milk until smooth and fluffy. Dust the finished whirls with icing sugar for a pretty touch. These cookies are perfect for teatime or special occasions. They store well and are sure to impress with their melt-in-the-mouth texture and rich flavor.
