Description
Delight in the classic melt-in-your-mouth Piped Butter Biscuits, also known as Viennese Whirl Cookies. These soft and delicate biscuits have a crumbly texture, beautifully piped and filled with luscious raspberry jam, then partially dipped in rich dark chocolate for an elegant finish. Perfect for tea time or special occasions.
Ingredients
Units
Scale
Butter Biscuit Dough
- 200 g unsalted butter (very soft)
- 50 g powdered sugar (icing sugar)
- Pinch of fine salt
- 14 g vanilla extract
- 1/2 orange zested (optional)
- 220 g all-purpose flour (plain flour)
- 30 g corn starch
- 40 g heavy cream (warm)
Filling and Coating
- 150 g raspberry jam (to sandwich)
- 300 g dark cooking chocolate
- 20 g vegetable oil
Instructions
- Prepare the Dough: In a large mixing bowl, cream the very soft unsalted butter with powdered sugar until light and fluffy. Add a pinch of fine salt, vanilla extract, and orange zest if using, mixing well to combine.
- Incorporate Dry Ingredients: Sift together the all-purpose flour and corn starch. Gradually fold the dry ingredients into the butter mixture, alternating with warm heavy cream, until a smooth, soft dough forms.
- Pipe the Biscuits: Transfer the dough to a piping bag fitted with a large star nozzle. Pipe 16 equal-sized swirls onto baking sheets lined with parchment paper, leaving space between each one.
- Chill the Dough: Place the piped biscuits in the refrigerator to chill for at least 1 hour. This helps them keep their shape during baking.
- Bake the Biscuits: Preheat the oven to 325°F (160°C). Bake the chilled biscuits for 25 to 30 minutes or until the edges are lightly golden. Allow them to cool completely on a wire rack.
- Assemble the Cookies: Spread about 1 teaspoon of raspberry jam on the flat side of half the biscuits. Sandwich with the remaining biscuits gently pressing to spread the jam evenly.
- Melt the Chocolate: In a heatproof bowl, melt dark cooking chocolate with vegetable oil over a double boiler or in short bursts in the microwave until smooth and glossy.
- Coat the Biscuits: Dip one side of each assembled biscuit halfway into the melted chocolate. Place them on parchment paper to set. Refrigerate briefly to speed up the chocolate setting if desired.
- Serve and Store: Once the chocolate is firm, serve the biscuits with tea or coffee. Store in an airtight container at room temperature for up to 5 days or in the refrigerator for longer freshness.
Notes
- Ensure the butter is very soft but not melted for optimal piping consistency.
- The orange zest adds a subtle citrus aroma but can be omitted if preferred.
- Using corn starch in the dough creates a tender, crumbly texture reminiscent of traditional Viennese biscuits.
- Vegetable oil in the chocolate keeps it shiny and easier to dip.
- Chilling the piped dough before baking helps the biscuits retain their shape and prevents spreading.
- You can substitute raspberry jam with other fruit preserves like strawberry or apricot according to taste.
- For a more intense chocolate coating, use couverture chocolate instead of regular dark cooking chocolate.
Nutrition
- Serving Size: 1 biscuit
- Calories: 295 kcal
- Sugar: 14 g
- Sodium: 7 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 2.8 g
- Cholesterol: 32 mg
