Sugar Free Viennese Whirl Cookies

I only vaguely remember Viennese Whirls from having tasted them a few times many years ago, but I was captivated by the beauty and delicacy of them on The Great British Bake Off, and felt I just had to give a sugar free version a go.

And I was pleasantly surprised when, as with my Chocolate Bourbons last week, the recipe was perfect first time!

I was most impressed with how the texture remained the same, which can be very tricky when adapting recipes to be sugar free, especially biscuits.

These Viennese Whirls are crumbly and melt-in-your-mouth soft, and you don’t miss the buttercream at all. In fact, the whipped cream gives it an even lighter, more balanced taste. And I am still so in love with the sugar free jam from my Jammie Dodgers recipe. It complements these biscuits beautifully.

This recipe will be going straight into our family favourites. I hope it will be in yours too!

If you are looking for the sugar free jam recipe for these biscuits, you can find it here.

Little hands can:

• Start creaming the butter and icing sugar together with a spoon, fork or whisk (just finish creaming it with an electric hand whisk or stand mixer when they are done)
• Sift the flour with help (show them how to gently tap the sieve to sift the flour)
• Spread the jam and cream over the bottom biscuit and top with the other one

Print

Sugar Free Viennese Whirls

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

A sugar free version of a classic cookie, these Viennese whirls are soft, crumbly and delicious! 🙂

Course: Dessert, Entertaining, Snack, Snacks, Treat

Servings: 12 sandwich cookies

Ingredients

• 1 cup (200g) unsalted butter, very soft
• 3 tbsp (40g) sugar free icing sugar*, you can make your own - see note
• 1 and 1/2 cups (180g) plain flour
• 2 tbsp (20g) cornflour (cornstarch)
• 1/2 cup (125ml) double (heavy) cream
• 12 tbsp sugar free jam, see link for homemade in description above

Instructions

1. Preheat oven to 190C/375F/gas 5.
2. Cream butter and icing sugar together until pale, then sift in the flours and mix until combined and no flecks of flour can be seen. Pipe this mixture into whirl shapes (using a star nozzle, pipe a circle from the outside in). Chill for 5 mins in the fridge.
3. Bake for 15 mins until light golden. Allow to cool completely.
4. Whip the cream to stiff peaks, then spoon a tablespoon of jam over of the biscuits and pipe cream on top. Top with the other biscuits.

Recipe Notes

*to make the icing sugar, blitz 3 tbsp (40g) xylitol in a coffee grinder with a small pinch of cornflour (cornstarch) until it resembles icing sugar

Want to try some other low sugar cookie recipes? Why not try your hand at my Jaffa cakes, Jammie Dodgers, chocolate Bourbon biscuits or gingerbread men? Looking for one that’s lower in sweetener? We love our apple & cinnamon cookies.