Viennese Jam Whirls

  1. For the biscuits, preheat your oven to 190C/fan 170C/ Gas 5.
  2. Line 3 baking trays with parchment paper and set aside.
  3. In a mixing bowl, cream the butter, vanilla and Icing sugar together until pale and soft.
  4. To this add the sieved flour and cornflour and mix well.
  5. Spoon this batter into a piping bag fitted with a medium star-shaped nozzle and pipe 8 x 4 cm swirled rounds on each tray and place in the centre of the oven for approx 13-15 minutes or until lightly golden brown.
  6. Remove and allow to rest on the baking tray for 5 minutes and then place on a wire rack to cool and firm up.
  7. For the filling, in a bowl beat the butter, vanilla and icing sugar until pale in colour, place this into a piping bag fitted with a small round nozzle.
  8. To assemble, pipe a circle of buttercream on the flat side of 12 of the biscuits, leaving space in the centre for the jam.
  9. Spoon some jam into the centre and sandwich with another biscuit.
  10. Dust with icing sugar and serve.

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Ingredients

Whirl biscuits

  • 250g very soft butter
  • 50g icing sugar
  • Dash vanilla essence
  • 225g plain flour
  • 25g cornflour

Filling

  • 150g unsalted butter
  • Dash vanilla essence
  • 200g icing sugar
  • 200g berry jam