Description
Viennese Whirls.
We make two soft butter Viennese Biscuits.
Our bakers sandwich the biscuits with a filling of buttercream and mixed jam.
We then finish by half dipping the biscuits in dark chocolate.
Our recipe consists of only the best and freshest ingredients.
Who invented Viennese Whirls?
It is a common misconception that Viennese Whirls, or Viennese Biscuits as they are also known, were created in Austria.
They actually originate from England but they were inspired by Austrian biscuits. They took their name from the country’s capital Vienna.
The Spritzgebäck – or Spritz Cookie – is a type of dry and buttery Austrian and German biscuit that is comparable to the later Viennese Whirl.
Mr Kiping popularised Viennese Whirls in England. Mr Kipling are a brand who make cakes, pies and baked goods.
YOU MAY ALSO LIKE: Paste secche
Size and shape
There are different types of Viennese Whirls. Our creations at La Rondine are available to buy as either round or as a finger biscuit.
If you would like your Viennese biscuits plain, without chocolate, or with another type of dipping or cream, please give us a call and we can discuss it further.
If you would like to buy this product on shorter notice than is available online, please call us and we may be able to accommodate you.
Please store our cakes in a refrigerator until they are ready to eat.
We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.
We accept no liability for products damaged after you have collected or received your order.
Please note that the colour of a product may differ slightly from its online appearance. This could be due to lighting, computer or phone settings and the products we use.
