Viennese fingers and swirls

Viennese fingers and swirls

Viennese fingers and swirls

Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: Austrian, BritishDifficulty: Medium


Prep time


Cooking time




Total time





A light buttery Shortbread biscuit sandwiched together with butter-cream with the ends dipped in chocolate or raspberry jam and buttercream

What You Will Need
a cloth piping bag
large open star piping tibe


  • 200 g Butter at room temperature

  • 40 g Icing Sugar

  • 200 g Plain Flour

  • 50 g Corn Flour

  • To Complete
  • 100 g Butter

  • 200 g Icing Sugar extra for dusting swirls

  • ½ tsp vanilla essence

  • 100 g Chocolate dark, milk…

  • raspberry jam for swirls


  • Pre-heat your oven to 190°C (170°C fan)/375°F/ Gas Mark 5
  • Line a couple of baking sheets with baking parchment paper. Set aside.
  • In a large bowl, cream together the butter and icing sugar until light and fluffy.
  • Sieve together the flour and cornflour, add about ⅓ to the creamed butter and beat in until combined
  • Repeat the flour addition until all the four is well combined
  • For Vienesse Fingers
  • Fill a cloth piping bag about ¾ full with the star nozzle and pipe out to about 5″ (13cm) long leaving a space between each finger
  • For Viennese Swirls
  • Lightly flour your papered baking tray and using a pastry cutter the size of swirl you would like, make an impression with the pastry cutter and pipe the swirls following the outline of the circle made from the cutter.
  • As seen in this video from “HOW TO make the PERFECT VIENNESE WHIRL”
  • Bake in your pre-heated oven for 12-15 minutes until the biscuits have spread a little, look dry and have a slight golden colour.
  • Leave to cool on the tray.
  • For Viennese Fingers
  • While waiting for your biscuits to cool, melt your chocolate over a bain-marie making sure the base of the bowl doesn’t touch the simmering water.
  • Once the biscuits have cooled, dip either end of your biscuits in the chocolate, before placing back onto the parchment paper.
  • When all biscuits have chocolate on, pop them in the fridge to set.
  • Meanwhile, in a large bowl beat the butter, icing sugar and vanilla essence, until light and fluffy.
  • For Viennese Fingers
  • Pipe or spread a small amount of buttercream onto a biscuit and sandwich another biscuit on top.
  • Repeat with the remaining biscuits and buttercream.
  • For Viennese Swirls
  • First spread a little raspberry jam on the underneath of 1 swirl pipe buttercream on the underneath of another swirl and sandwich them together
  • Repeat with the other swirls
  • Dust with icing sugar and Enjoy

Recipe Video