Viennese whirls

Makes 8
60 minutes

Ingredients

Biscuits

  • 175g of butter, softened
  • 50g of caster sugar
  • 100g of self-raising flour
  • 75g of cornflour
  • 1 tsp vanilla extract

Buttercream

  • 50g of butter, softened
  • 100g of icing sugar, sieved
  • 1/2 tsp vanilla extract

To serve

  • raspberry jam
  • icing sugar, for dusting

Method

1
Preheat oven to 180°C/gas mark 4 and line 2 baking sheets with baking parchment
2
To make the biscuits, cream the butter and sugar together until light and fluffy, then add the flour and cornflour and mix well. Add the vanilla extract and stir well to mix it into the biscuit mixture
3
Place the mixture into a piping bag with a star nozzle and pipe rounds of dough onto the prepared baking sheet
4
Bake for 20 minutes, until a pale golden brown
5
Remove the biscuits from the oven and allow to cool for about 5 minutes before carefully removing them to a wire cooling rack
6
Meanwhile make the buttercream. Beat the butter, icing sugar and vanilla extract together until light and fluffy and store in the fridge until needed
7
When the biscuits are cool, spread raspberry jam over one biscuit and the pipe some buttercream on top. Place another biscuit on top to form a sandwich
8
Continue to do this until the all of the biscuits have been filled and sandwiched together. Sprinkle extra icing sugar over the biscuits to serve