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gluten free whipped shortbread cookies with buttercream and jam filling on a white plate

Gluten free Viennese Whirls

Easy gluten free Viennese whirls recipe. Beautiful buttery whipped shortbread cookies filled with creamy buttercream and sweet jam are so quick and easy to make you will wonder why you haven't made them sooner!
5 from 2 votes
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Course: Dessert, Snack
Cuisine: British
Keyword: gluten free, viennese whirls, Whipped shortbread
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 cookies
Author: Amanda


  • piping bag. medium star piping tip.


Biscuit ingredients

  • 150 grams Soft butter- I used spreadable butter (Use dairy free if required)
  • 100 grams Gluten free All purpose Flour (Known as Plain flour in UK)
  • 50 grams Cornstarch (Use Cornflour if in the UK)
  • 40 grams White fine Sugar (Caster sugar)
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Xanthan Gum


  • 3 tablespoon Jam I used strawberry
  • 40 grams Butter - Room temperture (use dairy free if required)
  • 80 g Powdered Sugar (sieved) (Icing sugar)
  • ½ teaspoon Vanilla extract


  • Prepare a piping bag with a star nozzle. Line baking tray with Parchment paper.
  • In a large bowl beat together butter and sugar until light and fluffy.
  • In a separate bowl mix together the flour, Xanthan gum, and Corn starch.
  • Add the flour mixture into the butter and sugar mix and whip well until fully combined and it looks light and smooth.
  • Spoon the mixture into the piping bag. Pipe the dough onto the tray making swirled circles around 1½ inch swirls ending in the middle making a small peak. Leaving around 1 inch between as they will expand when baking.
  • Place the baking tray in the refrigerator for at least 30 minutes to allow them to chill as the mixture will be warmer from being handled in the piping bag and if not refrigerated will fall flat in the oven and lose its peak.
  • Preheat oven to 170°C/325°F/Gas mark 3.
  • Once refrigerated place in the oven for around 15-20 until lighly golden. if they are too pale leave in for slightly longer.
  • Remove from the oven and leave to cool on the baking tray as they will firm up while cooling and be too delicate to handle until cool.


  • Beat Butter, icing sugar and vanilla together until light, smooth and creamy.
  • Once the cookies are fully cool carefully spread a little jam on half of the biscuits and the buttercream filling on the remaining biscuits and then carefully sandwich them together. You could also pipe on the buttercream filling with a smaller nozzle if you prefer a neater even finish but is not nessissary.
  • Store the Viennese whirls in an air=tight container and place them in the refrigerator to set to help the jam firm up. As they may want to slide off the buttercream. Remove from fridge when getting ready to serve.


Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well.
How to store Viennese whirls
These Viennese cookies can be stored in an airtight container in the fridge for you to enjoy for up to 3-4 days. I recommend you remove them from the fridge 10-15 minutes before serving to allow the cookies to come to room temperature.
The cookies spread too much in the oven
Always chill the dough after being piped for at least 30 minutes in the refrigerator. This will allow the butter to firm back up before placing the cookies in the oven. This will reduce the amount of spreading in the Viennese whirls.
Can I make them dairy free?
Yes, You can substitute the butter for your preferred dairy-free butter block.
My cookie batter is too hard to pipe.
Depending on the butter that you use it may be difficult to pipe. If you prefer using a teaspoon can drop the same-sized cookies onto the baking sheet rather than pipe the whirls.