PERFECT gluten free Viennese Whirls. Light, buttery, melt-in-the-mouth biscuits filled with rich vanilla buttercream and jam. Gluten free. Egg free. Optional dairy free. Optional Vegan.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
DON’T LOSE THIS RECIPE! PIN Viennese Whirls FOR LATER…
Gluten free Viennese Whirls inspired by the Great British Bake Off
Viennese Whirls take me straight back to childhood. Light, melt-in-the-mouth, buttery biscuits filled with a sumptuous layer of jam and buttercream. When they were on the Great British Bake Off a few years back, I realised we needed a version that was Coeliac safe and actually tasted like the real deal. It was the kick I needed to work on a recipe for gluten free Viennese Whirls.
And guess what? I did it! It was no mean feat. Viennese whirls are known to be troublesome beasts. Add gluten free to the recipe requirements and all of my ingenuity and determination was required.
The hard work has now been done however. I share my recipe with my love. For all of you who miss them too. And yes… they are a little tricky, but if I can make them, you certainly can.
Making perfect gluten free Viennese Whirls
On the Great British Bake Off, making Viennese Whirls was a ‘technical challenge’. As I recall, it proved to be… well… quite challenging. It quickly became clear that these delicious little morsels were not as easy to make as Mr Kipling would have us believe.
So exactly how tricky would it be to create perfect gluten free Viennese Whirls?
The first attempt
My first attempt was a complete disaster. Following Mary Berry’s recipe to the letter (with a straight replacement of gluten free flour) was clearly not the answer. Although the batter looked good and piped perfectly, no sooner was it in the oven, than it spread like a beige weed across the bottom of the baking tray. It was actually quite yummy crumbled on top of ice cream. It did not however, pass as a batch of gluten free Viennese Whirls.
To be honest, I knew there was no way Mary’s recipe would work with weight for weight substitutions. But it needed to be tested to understand how to de-gluten it.
‘Viennese’ success
Back to the drawing board… The recipe was re-worked to reduce the butter, and increase the cornflour. A drop of vanilla was added as well as a little extra icing sugar, as the extra flour upset the flavour balance.
It seems these changes did the trick. My second batch of gluten free Viennese Whirls held well. And… they were robust enough to (with care) jam, ice and sandwich. Yes, they are a little fragile, but according to GBBO, fragile is not in itself a ‘fail’. And hopefully Paul and Mary (or Prue) would be more than happy with my piping ‘definition’.
Having had many a ‘normal’ Viennese Whirl in my earlier life, I can be proud of my efforts. These particular melt-in-the-mouth treats may be slightly larger than intended, but they taste just as remembered.
How to pipe Viennese Whirls
Whether gluten free or not, piping Viennese whirls is a requirement of tradition.
To get a consistent size and shape, it’s best to work with a template of circles (of the size you want) drawn on card. Simply place underneath good-quality non-stick baking paper before you pipe and slide out before baking.
Use a large open-tipped star nozzle for the best swirls and a large piping bag. I always use the Lakeland disposable ‘grippy’ bags. Pipe (like you might for a cupcake) from the outside, round the circle, gradually swirling into the centre.
Filling gluten free Viennese Whirls
Once baked, make sure you let your biscuits cool completely on the tray before attempting to move them. They will be fragile… but that’s part of what makes them so delectably meltable.
Then… use a flat, fine edged flexible palette knife to very carefully loosen and lift the Viennese Whirls. And VERY gently lay half upside down and half upright on clean baking paper.
Dollop a drop of ‘loosened’ jam into the centre of each upturned biscuit and very gently spread towards the edges.
Use a large star nozzle to pipe a swirl of butter icing on top of the jam, before very carefully placing a second (un-iced) biscuit on the top.
Gently ease the biscuit on with a careful twist. Squeeze too hard and the Whirls may break.
Did you spot the ‘handle with care’ message?
Other Great British Bake Off Inspired Recipes on Gluten Free Alchemist
There’s been lots of GBBO inspiration over the years… Here’s a few other inspired recipes that have been developed as a result of various ‘bake alongs’ :
- Pistachio, Raspberry & Orange Fondant Fancies
- Beautiful Gluten Free Bread Bouquet
- Raspberry & Lemon Drizzle Bundt Cake
- Orange & Lime Meringue Pie with Lime & Walnut Pastry
- Gluten Free Breakfast Danish Pastries
- Prue Leith’s Chocolate Mini Rolls
Ready to make gluten free Viennese Whirls?
So here it is… My gluten free Viennese Whirls recipe. I really hope you love them. We do also now have a recipe for perfect gluten free Viennese Fingers on the blog as well. So if ‘whirls’ feel a little intimidating, fingers may be a little less so…
I always love hearing when you’ve made any of my recipes, so don’t forget to let me know. Comment, or tag me on social media (links at the top) with your bakes. And don’t forget to rate the recipe.
If you are looking for more inspiration to cook and bake great gluten free food, why not also check out our Recipe Index. With over 400 recipes, there’s sure to be something to tempt.
You may also be interested in
Viennese Whirls – Gluten Free
Key equipment
- Oven
- baking sheets
- large open star-tipped piping nozzle
- fridge
- flexible palette knife
- teaspoon
Ingredients
Biscuits
- 240 g unsalted block-butter (or dairy free firm alternative) softened
- 65 g icing sugar
- 225 g plain gluten free flour mix I used GFA Blend A – See NOTES
- ½ tsp xanthan gum If flour blend already contains xanthan gum, DO NOT add.
- 60 g corn starch (UK cornflour)
- ½ teaspoon vanilla extract
Butter Cream Filling
- 100 g unsalted butter (or dairy free alternative) softened
- 200 g icing sugar
- ½ teaspoon vanilla extract
- 220 g strawberry/raspberry jam Approx amount (or otyher jam of choice)
Instructions
Biscuits
- Preheat the oven to 180 C/350 F/Gas 4.
- Base-line 3 baking sheets with baking paper. To get even-sized whirls, you can opt to make a card-template with sized circles (with space between) to use as a guide when piping under the baking paper.
- Cream together the butter and icing sugar (preferably using an electric whisk or food mixer) until well-blended, very pale and fluffy.
- Mix the flours and xanthan gum (if required) together in a separate bowl to blend.
- Add the vanilla extract and flours to the butter mixture and continue to beat until the mixture has become a very smooth, pale paste.
- Transfer the mixture to a large piping bag fitted with a large open star nozzle.
- Pipe the mixture onto the baking paper lined trays into even-sized whirls, leaving a gap between them. If using a template, place under the baking paper when piping and then carefully remove and use for the next tray. Make sure you remove the template before baking.
- For best results, chill the piped dough on the baking tray for 30 minutes before baking (especially if your climate or kitchen are warm).
- Bake for 15 to 20 minutes until golden brown, turning the trays half-way through to ensure an even bake. Keep a close eye on them to ensure they don’t burn.
- Remove from the oven and leave to cool completely on the trays.
Butter Cream Filling
- While the biscuits are cooling, make the butter cream filling
- Beat the butter in a large bowl until light and smooth.
- Gradually add the icing sugar and vanilla extract until the icing is smooth, soft and a piping consistency.
Constructing the Viennese Whirls
- Once the biscuits are cold, use a flexible palette knife to carefully loosen the biscuits from the baking paper.
- Very gently transfer and lay half of them, flat side up on a clean sheet of baking paper, ready to fill. They will be quite fragile, so handle with care.
- Transfer the jam into a bowl, and stir vigorously to loosen. (If the jam is very thick, it may benefit from a couple of seconds in the microwave to warm slightly, but allow to cool before using if it gets too hot).
- Use a teaspoon to drop a small dollop of jam in the centre of each of the upturned biscuits and with the back of the spoon, very gently spread the jam towards the edges.
- Using a large star nozzle, gently pipe a swirl of butter icing on top of the jam of each biscuit.
- Very carefully take a second biscuit and place it on top to make a sandwich. Although you can very gently ease the top biscuit down (a gentle twisting motion is best), do not squeeze too hard or the biscuits may break.
- Serve with a cup of tea and enjoy decadently.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Viennese Whirls shared with :
- Cook Blog Share with Recipes Made Easy
- What’s For Dinner #283 with The Lazy Gastronome
- The Great Cookie Exchange with The Lazy Gastronome
- Fiesta Friday #348 with Angie and Spades, Spatulas and Spoons
- Full Plate Thursday #505 with Miz Helen’s Country Cottage
- Creative Muster #405 with Fluster Buster
- Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands
Previously shared with : Free From Fridays with Free From Farmhouse
Amazing. I love this and all your recipes you are my hero! Used doves farm gf flour and flora dairy free butter and turned out wonderfully! Thanks!
Thank you so much Amy. What a lovely comment.
I’m so pleased they worked for you. They are such a lovely melty recipe… I love that others get to try them too xx
These were absolutely incredible. Viennese whirls are my favourite biscuits, and I wanred to make some to accompany GBBO 2021 biscuit week viewing. One of my guests is GF so I somewhat reluctantly tried this. I won’t be making the non GF version again! These are shear perfection. Melty, light- just delicious.
Thank you so SO much Clare. What amazing feedback. I am absolutely thrilled that you enjoyed them. There is no higher compliment to a gluten free baker than trumping a gluten recipe. So… Thank you again xx
I made these exactly as written with your flour blend. Very buttery and delicate but so good. Thanks for advice not to fill too early. I also chilled mine after piping on small squares of parchment so they are easier to move.
Thank you so much for the lovely feedback Corinne.
I love this recipe. So I’m always thrilled when someone else enjoys it too. Great idea to chill them after piping! I’ll have to try that xx
Hi, I tried making these as per your recipe, but the cookies spread intoa crumbly, melty mess 🙁 . do you know what might have gone wrong?
Hi Rere
I’m so sorry the recipe didn’t work for you. I have made them many times and although fragile, they have always held their shape.
Can I check whether you made ANY changes to the recipe… Was the butter/DF alternative a hard block variety? Did you use an alternative flour blend (and if so, what one/what was in it?). Did you add the xanthan gum? Where do you live re climate/weather and altitude?
All of these things may be relevant. If you can let me know, I will have a think about how best to advise.
Best wishes
Kate x
Thanks for the reply! Actually, oops, yes I did make some changes! I used your GF blend A as advised, but replaced the cornflour with arrowroot flour (and also the extra 60g cornflour in the recipe, I used arrowroot instead), as I am sensitive to corn. I also used guar gum instead of xantham. I plan on trying it again, I can use xantham as per the recipe, but what do you reccomend I replace the corn flour with?
Thanks!
No worries Rere… It’s the nature of food intolerance that people have to make substitutions… And it can be a little trial and error to make the right switches, particularly with an ‘ingredient-sensitive’ recipe.
Stick with xanthan on this one… Arrowroot is usually the best sub for corn flour, but I have never tried it on this recipe… The ‘test’ options are
– use arrowroot but take out a little of the butter (maybe make a smaller batch and drop by 10-20g (based on the full recipe) to see the impact).
– possibly replace the additional amount of corn flour with tapioca?
I’ll be honest… It’s guess-work, but that’s where I would start in my kitchen… and these whirls are worth the effort. xx
They were really crumbly, I didn’t heed warning and first one all down my front and not in the mouth, but wow! these are just as I remember them.
I do not think my oven is calibrated well as they possibly were a tad underdone but these will be a firm favourite.
i don’t think I have ever seen these before! They sure are beautiful though thanks for linking up today
Oh goodness. But thank you. They are so good! A British favourite xx
********************************************************
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
********************************************************
Thanks Marilyn. You’re welcome x
I imagine these would crumble into bits with the first bite…lovely. They look like they might just float away. Thank you so much for sharing the recipe and your experience with folks at Fiesta Friday.
Thank you Liz. They are so incredibly melty. But that’s a requirement for Viennese Whirls I think?! xx
What a delicious looking treat! Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is great!
Thank you Helen. You’re welcome and thank you for hosting x
They look perfect, I just need one. Also our Adrienne has chosen this recipe to be featured in the next Blogger’s Pit Stop. Well done.
Kathleen
Oh wow! Thank you so much Kathleen and to Adrienne too. xx
Viennese whirls are possibly my favourite biscuit and i havent had one in ages. These look just perfect. Thank you for sharing on #CookBlogShare
Awww thanks Jacqui. Viennese Whirls are rather special aren’t they?! x
Oh you clever thing Kate. Your whirls look whirly beautiful. Bet they taste fantastic too.
Ha ha! Thanks Choclette. It was definitely one of those bakes that I was thrilled to have ‘de-glutened’ x
They look perfect and like they’ve got just the right light crumbly texture as well!
Thank you Corina. The texture is perfect. They should be crumbly… right?! xx
Die sehen sooo gut aus, ich glaube da könnte man nicht aufhören zu essen, zu genießen bis alle aufgegessen sind!
Viele Grüße,
Jesse-Gabriel
Vielen Dank, Jesse-Gabrielle.
Sie sind sehr lecker und ich kann auch nicht aufhören, sie zu essen. 😂
xx
I don't think I have ever tasted Viennese whirls but yours look so amazing I need to try them asap!
Thanks for sharing with Inheritance Recipes 🙂
Oh no Margot….. You must try some….. Viennese Whirls have a really distinct melt in the mouth texture which is quite unique! x
Worth sharing with the world. I love these little whirls, I had no idea it could be gluten free too. thank you for linking to Inheritance recipes
Thanks Solange. You're welcome x
They look absolutely gorgeous! xx
Thanks Amanda x
These are absolutely beautiful! I had to check out your Gingerbread Houses as well, it is a favorite activity of mine with my kids… Your gingerbread recipe looks marvelous as well!!
Thank you Angela. The gingerbread was really good! I hope you enjoy it xx
So impressed with your dedication to getting the recipe right, I would have been ready to give up after the first effort. These look absolutely perfect, you've piped them beautifully and they've really kept their definition. The sound absolutely yummy too, I love your idea of dipping them in melted chocolate 🙂
Thanks Charlotte. I do tend to get the bit between my teeth sometimes and refuse to be beaten! Some recipes have literally taken months to get right and I have become obsessed….. fortunately this one was easier than it might have been (although that was more luck than judgement)!
Oh yes Kate, these are positively beautiful. Making them twice is called recipe testing and as I think you should seriously be thinking of a GF baking book, it's good to get a bit of practice in. Well done.
Bless you Choclette! That is such a lovely comment! I always have the thought of a GF baking book festering at the back of my brain, but finding the time is near on impossible…. x
My problem is the pipping. I am rubbish at it. But I love Viennese swirls so I might be tempted after all. Thank you for sharing with Inheritance Recipes
Thanks Solange. You're welcome. I am pretty limited on piping too…… but these were pretty simple (after a little practice)!
Gosh they look a really good crumb/texture for gluten free. I dont follow a gluten free diet but my sister is coeliac so I shall pass this post/recipe on to her to try
Thanks Jacqueline. They tasted amazing. I hope your sister has success with them too x
Wow Kate another stunning bake! You've totally nailed the GBBO technical challenge here – star baker award for sure! Thanks for linking up to #TreatPetite
Awww… Thanks Kat! I am pretty pleased with my efforts! x
Wow I'm so impressed with your whirls – you got perfect swirls! I tried baking some of these myself a few months ago and they spread into a complete crumbly flat mess in the oven and I never tried again. Seeing yours I've decided to give them another go – using your recipe. They look delicious!
I remember we used to have ones piped into sticks and half dipped in chocolate once too.
Thanks Katie. After my first attempt which created a thin, flat Viennese puddle, I watched the biscuits anxiously through the glass of the oven door, waiting for them to collapse as well….. I was quite shocked when they held together AND still had swirls! I hope it wasn't beginners luck….. They are quite fragile, so you do need to handle with care, but they are absolutely divine and 'melt-in-the-mouth' totally!
I remember the chocolate dipped ones too. I think I will have to make some more!
oooh, these look so pretty and GF too, you've surpassed yourself yet again. Such a lovely colour too!
Thanks Dom. I have to admit, I am really rather pleased with these! x
Oooh Kate these look and sound so good! I made Viennese Whirls for the first time after watching GBBO. Thank you for sharing with #CookBlogShare x
Thanks Kirsty. You're welcome…. I will pop over and have a look at your Whirls too! There seems to be a whirly explosion this week in cyberspace! xx
They sound like a biscuit we have which is sometimes called Melting Moments – and they look superb – I love the swirly patterns on top
Aaaahhhh…. I always wondered what a melting moment was! Thanks for your kind comment….. I have to admit, I was quite chuffed that the swirl didn't 'melt' in the oven!! x
They sound and look delicious Kate! Thank you for sharing with Inheritance Recipes. I must admit I have never had them… but after seeing this post I will definitely look for them in bakeries 🙂
Thanks Margot. You're welcome. You really must try and get hold of some. They come in whirl form, but the same biscuits (piped long) are also used on their own dipped in chocolate! They should (literally) melt in your mouth as you eat them!
I'm going to try them soon, thank you.
For some reason I thought my comment did not show and commented again below, please ignore 🙂