Gran's Viennese Whirls
Shared by Michelle · 29 October 2026
The story behind the recipe
Some of my happiest childhood memories are of baking with my Nana at the weekends, and her Viennese Whirls were always my absolute favourite. Even today, the smell of them baking takes me right back to being that little seven year old girl in my Nana's Kitchen, surrounded by the warmth, love and magic of those precious moments together. They're more than just a nostalgic treat to me, every bite brings back a little taste of my childhood. And the lovely thing is, they taste just as amazing today as I remember them. ❤️
- Michelle
Ingredients
185g Unsalted Butter 45g Gem Icing Sugar, sifted. Few drops vanilla essence. 185g plain flour. Pinch of salt To finish, icing sugar for sifting, 1-2 tsp red jam
Method
Preheat oven 180c. Place 12-16 paper cases in deep bun tin trays (mine are 50+ years old) In a bowl, beat butter with icing sugar until very light and fluffy, beat in vanilla to taste. Sift flour & salt into bowl and work into mixture with a wooden spoon to form a soft dough. Put mixture into a piping bag fitted with a 1cm 10 point star nozzle. Pipe a whirl of mixture into each paper case, starting at centre and working outwards. Bake 20-25 mins until very lightly browned, carefully remove to a wire rack to cool. When cold, very lightly sift icing sugar over each whirl, spoon or pipe a small blob of jam in the centre of each one.