Viennese Whirls are a favourite in my home. The cream, the jam, the delicate crumbly biscuit I mean, what’s not to love?! These delicious biscuits are buttery and light and are sure to spice up your Christmas.
250g very soft butter
50g icing sugar plus extra to decorate
250g plain flour
½ tsp pure vanilla extract
For the filling
100g soft butter
200g icing sugar plus ½ tsp for dusting
½ tsp pure canilla extract
75g seedless raspberry jam
Preheat the oven to 190C. Line a baking sheet with greaseproof paper.
Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and beat until smooth.
Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart. If your a bit of a perfectionist like me you may want to trace around some circle cutters to give you a guideline.
Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.
For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.
Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack.
Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam.
Put on a serving plate and dust with sifted icing sugar. Serve.