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Homemade Strawberry Whirls Biscuits

Homemade Strawberry Whirls Biscuits

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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.

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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. 

The extra ingredients I added, apart from the butter, sugar and flour, is rice flour and golden syrup. If you don’t have rice flour you can use cornflour.

It won’t be exactly the same but close enough. Rice flour is easily found in more supermarkets these days.

Golden Syrup does add a lovely flavor to the biscuits and rice flour gives the biscuits a tender crumb. Then of course, you need some buttercream and strawberry jam to sandwich the biscuits together.

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 out the shapes.

You then use a plain round nozzle to make a hole in the center of half the batch of cookies. If you are familiar with Strawberry Whirls you will know that it has a little jelly or jam like in the center.

Cookie Dough

I always refrigerate my dough after cutting them into shapes. If the shapes are a little more complicated I chill the dough before cutting them. A cold dough gives you a neat, crisp edge.

If I am confident it will be neat without cooling the dough then I cut out the shapes and refrigerate after. Chilling the dough prevents the dough from spreading when baking.

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. 

As for me, 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.

This is not a sponsored post but my favorite baking shop in our area is The Chocolate Den. I find most of my baking supplies here. 

More Recipes to try:

Easy Gingerbread Cookies

Easy Pinwheel Cookies

Rose Pistachio Shortbread Cookies

Homemade Strawberry Whirls Biscuits

Copycat version of Strawberry Whirls Biscuits.
Course Sweet Treat
Cuisine South African
Keyword south african biscuits, strawberry biscuits, strawberry whirls biscuits
Prep Time 45 minutes
Cook Time 12 minutes
Servings 25

Ingredients

  • 125 gram/1/2 cup butter room temperature
  • 1/4 cup icing/powdered sugar
  • 2 tbsp golden syrup
  • 1/4 cup rice flour
  • 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

  • Beat butter and sugar until light and creamy. Mix in golden syrup. Add the rice flour 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 1/2cm works well. If they are rolled out too thick when the cookies are sandwiched together they become quite bulky. Cut into shapes
  • Line a cookie sheet with baking/parchment paper and place the cookies on top
  • Make a round hole in half the cut out cookies
  • Refrigerate for 30 minutes
  • Preheat oven to 160 degrees Celsius
  • Bake Cookies for 12 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 spread some buttercream icing on the cookie without the hole. Add a little bit of jam in the center of the cookie. Place the one with the hole on top and sandwich them together
  • Store in an airtight container for up to a week

Notes

  1. Roll out the dough as thin as you can, a little less than 1/2cm. I rolled mine a little thick this time but I usually roll them out as thin as I can

 

 

 

 

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