Viennese Whirls

Melt-in-the-mouth piped shortbread biscuits sandwiched with buttercream and raspberry jam. Makes 8; about 60 minutes.

🍳 Cook: 20 min

Ingredients

175 g		melted butter (biscuits)
50 g		granulated sugar
100 g		self-raising flour
75 g		cornflour
1 tsp	5 ml	vanilla extract
50 g		melted butter (buttercream)
100 g		sifted icing sugar
1/2 tsp	2.5 ml	vanilla extract (buttercream)
—		raspberry jam (to serve)
—		icing sugar (to serve)

Preheat oven to 180°C/gas mark 4 and line 2 baking sheets with baking parchment.
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.
Place the mixture into a piping bag with a star nozzle and pipe rounds of dough onto the prepared baking sheet.
Bake for 20 minutes, until a pale golden brown.
Remove the biscuits from the oven and allow to cool for about 5 minutes before carefully removing them to a wire cooling rack.
Meanwhile make the buttercream. Beat the butter, icing sugar and vanilla extract together until light and fluffy and store in the fridge until needed.
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.
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.