Tuesday, March 4, 2014

Strawberry and Vanilla Viennese Whirls

Firstly I just want to say a Happy Pancake Tuesday to one and all! I love pancakes, I would be more of a lover of the sweet pancakes (shocker!) than the savoury. I can usually manage 3,maybe 4 and then die of pancake overload.

I used always be a jam gal until a trip to Paris with G. We were strolling up the Champs-Elysées and saw this huge crowd. I genuinely thought there was a celebrity or something near by, there was such a buzz. But no it was for crepes.....aka a thinner pancake! I had to see what all the fuss was about so we got one stuffed with nutella and oh maa lawwwd! A love affair was born.

Anyways to get back to these dainty bite-sized biscuits. As you all know by now I have a serious sweet tooth, that strikes at anytime. Whether it is waking up in the morning craving a muffin or staying up until 1a.m. baking Pecan Cinnamon Rolls, My sweetooth has it's own body clock. This time was no different. These were baked about 10p.m one night. Luckily they are beyond easy to make and bake within minutes.

These biscuits are buttery and melt almost instantly in your mouth. I chose to fill mine with strawberry conserve and vanilla buttercream which was dreamy to say the least. My sister thought they were shop bought which was a super compliment to get!

Recipe for Strawberry and Vanilla Viennese Whirls

Makes 12 bite-sized biscuits (24 biscuits sandwiched)


  • 160g really soft butter
  • 25g icing sugar
  • 125g plain flour
  • 25g cornflour
  • 3/4 tsp  vanilla extract
  • Vanilla Buttercream
  • Strawberry Conserve



  1. Preheat the oven to 170C (fan-assisted oven). Line a baking tray with greaseproof paper.
  2. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a mixer and beat until well combined and smooth. Making sure to scrape down the sides.
  3. Spoon the dough into your piping bag fitted with star tip. I made mine bite-sized. So I piped them quite small just using enough pressure on the the bag that a dollop piped out. They were about a 2 euro coin sized round. Make sure you pipe them with a good amount of space apart, they may spread ever so slightly.
  4. Bake in the centre of the oven for 10-12 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack.Leave cool completely.
  5. Smother one biscuit with strawberry conserve and a generous dollop of the vanilla buttercream and sandwich together with another biscuit.

Hope everyone enjoys their pancake Tuesday!

Shirley x

P.s. Can you believe it's March already? Honestly where does time go?!


  1. Oooo they look yummy! so dainty and a classic flavour combo. I made cherry+ almond ones a while back and i made some chocolate ones last week. How did you find the mixture? mine was very thick.

    1. Oh my! Cherry and Almond sound awesomely good. I didnt find it super thick but I did add more butter and extract than usual. I also used a pretty large star nozzle so it wasn't difficult to pipe or anything. I think the key is to have super soft butter.

      Shirley x


Thanks so much for stopping by!

Shirley x