Viennese jammy whirls
These Viennese Jammy Whirls are a beautifully soft, buttery biscuit filled with sweet jam and a swirl of creamy vanilla buttercream — the perfect homemade version of a classic British favourite smell amazing. This easy Viennese whirl recipe creates light, melt‑in‑the‑mouth biscuits with those signature piped edges and a bright, jammy centre and really don’t take long at all to bake.
Whether you’re searching for traditional Viennese whirls, homemade jam sandwich biscuits, or a simple yet impressive bake for afternoon tea, these Jammy Whirls are just perfect. I wouldn’t dream of buying them.
Once baked, store in a airtight tin, but be warned…they won’t be there long.
Viennese jammy whirls
Ingredients
- 175 g margarine
- 50 g icing sugar
- ½ tsp vanilla essence
- 175 g plain flour
- seedless jam – raspberry or strawberry work very well
Instructions
- Preheat the oven to 170c/325f / Gas 3. Take 2 baking trays and line with baking paper.
- Place the margarine in a bowl and sift in the icing sugar. Add the vanilla essence and beat mixture until light and fluffy. Sift in the flour, mixing gently until well combined.
- Spoon the mixture into a large piping bag fitted with a large star nozzle. Pipe rings on a baking sheet. Space out, leaving room for the biscuits to expand during cooking. Place a small dollop of jam in the centre of each biscuit.
- Bake for 20-25 mins, or until biscuits are pale and golden brown. Remove from the oven and leave to cool.