Today we are sharing our recipe for Viennese Whirls, but not just any Viennese Whirls – Chocolate Dipped Viennese Whirls! 

You’re just 5 ingredients and a dash of motivation away from a delicious mid morning (or afternoon) treat! 


  • 250g very soft unsalted butter
  • 50g icing sugar
  • 225g plain flour
  • 25g cornflour
  • 150g milk chocolate


  1. Preheat the oven to 190C/170C Fan/Gas Mark 5. Line two baking sheets with baking parchment.
  2. Measure the butter and icing sugar into a bowl and beat well until pale and fluffy.
  3. Sieve in the flour and cornflour, beat well until thoroughly mixed
  4. Spoon the mixture into a piping bag fitted with a large star nozzle
  5. Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there is a 3cm space between each finger
  6. Bake in the centre of a pre-heated oven for 8-10 minutes until a pale golden-brown colour. (You may need to swap the trays around in the oven half way through for an even bake)
  7. Cool on the baking tray for 5 minutes then transfer to a cooling rack to cool and harden
  8. Melt the chocolate over a pan of gently simmering water (making sure the bottom of the bowl doesn’t touch the water). Alternatively, microwave in short bursts, stirring every 15 seconds or so
  9. Dip each end of the shortbread fingers into the bowl of melted chocolate.
  10. Leave to set on baking parchment before serving.

That’s it! Pretty easy, hey? Don’t forget to tag us on Facebook, Twitter or Instagram if you decide to give these delicious biscuits a go. We would love to see how they turn out!