Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Gluten Free Viennese Whirls

Serve these gluten free Viennese Whirls as either biscuits on their own, or complete optional steps 5,6,7 to make delcious jam and buttercream Viennese Sandwiches.
  • Cooking time15 minutes
  • Prep time30 minutes
  • Servings20 portions
recipe image Gluten Free Viennese Whirls


  • 125g STORK with butter
  • 25g icing sugar
  • 115g gluten free plain flour
  • 35g cornflour
  • 100g Stork with butter, softened
  • 170g icing sugar
  • 1tsp vanilla extract
  • 50g raspberry or strawberry jam
  • Icing sugar, to dust
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Place all ingredients in a mixing bowl and beat together until smooth.
  2. Place in piping bag fitted with a star nozzle and pipe 20 biscuits onto baking trays lined with baking paper.
  3. Bake in preheated oven 190° C, 170° C fan oven, Gas 5 for 15-20 minutes.
  4. Place on wire rack to cool.
  5. (Steps 5,6,7 optional) To make the filling: cream together the Stork with butter and icing sugar until combined to make a smooth, light and fluffy buttercream. Add the vanilla extract and beat once more. Transfer to a piping bag.
  6. Pipe the buttercream onto the flat side of 10 of the biscuits, and spread the jam over the flat side of the other 10.
  7. Sandwich together a jam covered biscuit with a buttercream biscuit and repeat until all 20 biscuits have been sandwiched.
  8. Lightly dust with icing sugar and serve.