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Viennese Whirls


  • 200 g Butter (dairy free)
  • 50 g Icing sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Cornflour
  • 200 g Gluten free plain flour
  • 70 g Butter
  • 160 g Icing sugar
  • 10 tsp Seedless jam (I used raspberry)


  • Preheat the oven to gas mark 4 or 180 degrees and line two trays with baking paper.
  • Beat together the butter and icing sugar until light and fluffy, then add the vanilla extract.
  • Gradually add the cornflour and plain flour and mix.
  • Fill a piping bag (with a star-shaped nozzle) with the mixture.
  • Pipe a swirl, starting from the centre going outwards onto the tray, similar to icing a cake. The biscuits should be 5cm in size with a few cm between each biscuit.
  • Bake for approximately 15 minutes until they are pale golden brown in colour.
  • Leave the biscuits to cool.
  • Make the buttercream by mixing together the icing sugar and butter.
  • Pair up the biscuits with those of a similar size/shape. On each of the bases, spread a little jam (approximately one teaspoon), then on the other, a little buttercream, then sandwich them together.
  • Dust with a little icing sugar to serve. These should last for a couple of days if stored in an airtight container.