Viennese Jam Whirls
- For the biscuits, preheat your oven to 190C/fan 170C/ Gas 5.
- Line 3 baking trays with parchment paper and set aside.
- In a mixing bowl, cream the butter, vanilla and Icing sugar together until pale and soft.
- To this add the sieved flour and cornflour and mix well.
- 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.
- Remove and allow to rest on the baking tray for 5 minutes and then place on a wire rack to cool and firm up.
- 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.
- To assemble, pipe a circle of buttercream on the flat side of 12 of the biscuits, leaving space in the centre for the jam.
- Spoon some jam into the centre and sandwich with another biscuit.
- Dust with icing sugar and serve.
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
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