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Filled Viennese Biscuits

Buttery piped biscuits sandwiched with vanilla buttercream and jam, with an optional dark-chocolate finish.

By Gary Burfield-Wallis First published Updated
Viennese Biscuit with chocolate ganache

At a glance

Recipe summary

Prep
30 min
Cook
12 min
Rest
15 min
Total
57 min
Serves
About 12 filled biscuits
Skill
Moderate

These biscuits combine a short, melt-in-the-mouth dough with a classic jam-and-buttercream filling. Piping creates the characteristic ridged finish.

What you need

Ingredients

Metric US Ingredient
150 g 5¼ oz / ⅔ cup unsalted butter Very soft.
40 g ⅓ cup icing sugar Sifted.
150 g 1¼ cups plain flour
50 g ⅓ cup cornflour / cornstarch
5 ml 1 tsp vanilla extract
Pinch Pinch fine salt
100 g 3½ oz dark chocolate Optional, for dipping.
100 g 3½ oz / 7 tbsp unsalted butter Softened, for the filling.
200 g 1⅔ cups icing sugar Sifted, for the filling.
5 ml 1 tsp vanilla extract For the filling.
5–10 ml 1–2 tsp milk Only if needed to loosen the buttercream.
60 g 3 tbsp raspberry or strawberry jam

How to make it

Method

  1. Heat the oven to 180°C / 160°C fan / 350°F and line two baking trays.
  2. Beat the 150 g butter with the 40 g icing sugar for 3 to 5 minutes until pale and fluffy, then beat in the vanilla.
  3. Sift in the plain flour, cornflour and salt and mix gently to a smooth piping consistency.
  4. Transfer to a piping bag fitted with a large star nozzle and pipe 24 equal swirls or fingers.
  5. Bake for 10 to 12 minutes until the edges are lightly golden. Cool for 5 minutes on the trays, then transfer to a wire rack.
  6. For the buttercream, beat the 100 g butter until smooth. Gradually beat in the 200 g icing sugar and vanilla, adding milk only if needed.
  7. Pair biscuits of similar size. Pipe or spread buttercream on one half, add a small amount of jam and sandwich with a second biscuit.
  8. If using, melt the dark chocolate and dip one end of each filled biscuit. Leave to set before serving.

Useful notes

Equipment

  • Two baking trays
  • Baking paper
  • Electric mixer
  • Large star nozzle and piping bag
  • Wire rack
  • Small heatproof bowl

Substitutions

  • Use lemon or orange zest in the biscuit dough.
  • Use chocolate ganache instead of buttercream.
  • Omit the jam or chocolate according to preference.

Allergen notes

  • Contains wheat, milk and soya if using typical chocolate.
  • Check chocolate for nut traces if relevant.

Storage

Keep unfilled biscuits airtight for up to 4 days. Filled biscuits are best within 2 to 3 days and should be refrigerated in warm weather; bring to room temperature before serving.

Tips

  • The butter must be very soft for easy piping.
  • If the dough is too soft to hold its shape, chill it briefly after piping.
  • Do not overbake; the biscuits should remain pale with lightly golden edges.