Lemon Viennese Swirls

Lemon Viennese Swirls
40 minutes
12 cookies

These divine decadent cookies are a lovely summer tea time treat. Full of buttery goodness and can easily be varied with an array of fillings, such as jam, Nutella, peanut butter or cream. Perfect mid week treat for after school.

  • Preheat the oven to 170c. Prepare 2 baking trays with baking parchment.
  • Cream together the softened butter, icing sugar, vanilla essence and lemon zest until light in colour and fluffy (5 minutes with an electric mixer).
  • Add in the remainder dry ingredients and whisk for one minute until well mixed.
  • Scoop the dough into a piping bag with a large star shaped nozzle.
  • Pipe the dough in a circular disk swirl approx. 5cm in diameter, ensuring a space of5cm between each swirl.
  • Pop the trays in a hot oven at 170c and bake for approx. 10 to 12 minutes. They should still look pale with a little bit of colour on the edges.
  • Allow the cookies to completely cool on the trays before placing on a wire rack.
  • Divide the batch in half so that you have the tops separate from the bottoms.


For the buttercream..

  • Cream the sieved icing sugar, softened butter and vanilla essence together for approx.5 minutes until light and creamy.
  • Spread a little of the buttercream on cookie bottoms, topped with a little spread of lemon curd.
  • Pop the tops on top of the curd and viola. Enjoy!


  • You can omit he lemon curd and replace with raspberry or strawberry jam.
  • Also, you can just replace the curd and buttercream and just use Nutella instead.
  • 200g softened butter
  • 1 tsp vanilla essence
  • Zest of 1 lemon
  • 200g plain flour
  • ½ tsp baking powder
  • 2 tsp cornflour


Vanilla buttercream

  • 100g softened butter
  • 170g icing sugar
  • 1 tsp vanilla essence
  • 100g lemon curd (any brand)
Nut Free
soy free