Homemade Strawberry Whirls Biscuits
Baker’s Biscuits have been in our home since I was a little girl. I still love their biscuits. Strawberry Whirls is my hubby’s favorite so I made some of my own Homemade Strawberry Whirls Biscuits.
No matter where you are now, never forget where you came from. Most of us that are “doing well” in life right now have come from humble homes.
Yes, I love fancy stuff every once in a while but I still love and appreciate the simple things in life.
It gives me that feeling of nostalgia. Reminds me of the happy days spent with my brother and sisters.
The carefree days. The days we got treats once a week and never demanded any more.
I wish life could go back to being as simple as it was. When I see how some people are consumed by material stuff and their fake persona it makes me sad.
Let’s hope if nothing else, 2020 has taught us all a few valuable lessons.
Back to my Homemade Strawberry Whirls. I love love love baking cookies. If I could I would bake them every day.
There’s something special about homemade cookies. However, don’t ask me to make complicated cookies.
I don’t do complicated. This recipe is a little more than the easy recipes I post but it’s not something daunting.
Homemade Strawberry Whirls Biscuits
Ingredients Needed
If you look at the labels of any store-bought cookies there are certainly hundreds of ingredients used. Luckily these Homemade Strawberry Whirls Biscuits doesn’t require that many ingredients.
You will require, butter, flour, cornflour, golden syrup, icing sugar, strawberry jam and some vanilla for the buttercream icing.
It won’t be exactly the same but close enough. Golden Syrup does add a lovely flavor to the biscuits.
Making the Homemade Strawberry Whirls Biscuits
I used a Malaysian cookie cutter to cut my cookie shapes. These are found in most little speciality shops.
Like your baking and spice shops. It’s where I find them.
If you don’t have a Malaysian cookie cutter don’t despair. Any round or flower shaped cutter will work.
You roll out the dough and cut into shapes. Use anything that’s rounded at the end to create a little indent in the centre of each cookie.
Cookie Dough
This cookie dough does not spread so I did not find the need to refrigerate it.
You will find store bought biscuits have oil as one of the ingredients listed. Oil is also used to prevent the cookies from spreading when baked.
Oil also helps preserve the cookies a little longer. When I bake cookies I don’t have that problem where it lasts forever.
I am not a fan of oil in my cookies so I always skip that.
These cookies are so fun to make and you can rope your kids in too. Hope you love them as much as we do.
Please feel free to drop a comment and a rating if you do try the recipe.
More Recipes to try:
Rose Pistachio Shortbread Cookies
First published December 20, 2020 Updated July 4, 2023
Homemade Strawberry Whirls Biscuits
Ingredients
- 125 gram/1/2 cup butter see note 2
- 1/4 cup icing/powdered sugar
- 2 tbsp golden syrup
- 1/3 cup cornflour/cornstarch
- 1 cup cake wheat flour/all purpose flour
- strawberry jam
Buttercream Icing
- 1/4 cup/62.5gram butter room temperature
- 3/4 cup icing/powdered sugar
- 1/2 tsp vanilla essence
Instructions
- Preheat oven to 160 degrees Celsius and line a cookie sheet with baking paper. If it's a non stick pan you don't need the baking paper
- Beat butter and sugar until light and creamy. Mix in golden syrup. Add the cornflour and the cake wheat flour, little bits at a time. You want a soft, pliable dough. You may need a tablespoon or two of extra flour or you may not.
- Roll out the dough, a little less than 5mm works well. If they are rolled out too thick when the cookies are sandwiched together they become quite bulky. Cut into flower shapes or use a Malaysian cutter that automatically makes an indent in the centre
- Line a cookie sheet with baking/parchment paper and place the cookies on top
- If you are using a normal flower shaped cutter, make a little indent in the centre of each flower. You can use the back of a honey dipper to make an indent or something that has a rounded shape. Place a pea sized jam in the centre. A little piping back snipped at the end can work well too.
- Bake Cookies for 12-14 minutes or until slightly brown on the edges. Cool on a wire rack
Buttercream Icing
- Cream the butter and sugar until light and fluffy. Mix in the vanilla essence
- Once the cookies are completely cool pop the icing into a small piping bag or ziplock bag and add a blob of icing in the centre of one cookie, place the other on top. Sprinkle a little castor sugar on top of the jam
- Store in an airtight container for up to a week
Notes
- These cookies do not spread, unless your dough is too soft. Your dough should be as firm as it can be but still pliable enough to be rolled out without breaking
- I prefer to use salted butter in my baking but feel free to use unsalted and add a pinch of sugar. The butter should be room temperature, soft but not melted. Margarine is not my preferred choice but if you wish you can use it
- Do not add too much jam as it spreads and will turn your cookies into a mess if you add more than a pea size
- Baking the cookies on a lower temperature and slightly longer allows the insides of the cookie to bake well and gives you a slightly harder cookie
