VIENNESE WHIRLS

A classic: rich, beautifully piped biscuits sandwiched with raspberry jam and a swirl of buttercream. Beating and piping skills are tested here as the biscuits should be identical. Makes 12 For the jam

200g (7oz) raspberries 250g (9oz) jam sugar (from supermarkets)

For the biscuits

250g (9oz) unsalted butter, very soft 50g (1¾oz) icing sugar, sifted 225g (8oz) plain flour 25g (1oz) cornflour Piping bag and star nozzles

For the buttercream

100g (3½oz) unsalted butter, softened 200g (7oz) icing sugar, plus extra for dusting ½tsp vanilla extract First make the jam. In a small, deep pan, crush the raspberries with a potato masher. Add the sugar and bring to the boil over a low heat, stirring occasionally until the sugar has dissolved. Increase the heat and boil for 4 minutes. Remove from the heat and pour into a shallow heatproof container. Leave to cool, then cover and chill until set.

Heat the oven to 190°C/fan 170°C/gas 5 and cut 3 sheets of baking parchment as if to line 3 baking trays. Using a 4cm (1½in) round cutter as a guide, draw 8 circles (spaced well apart) on each sheet of parchment. Turn over the parchment so the pencil marks are underneath and lay the parchment on the baking trays.

To make the biscuits, place the butter and icing sugar in a bowl and beat until pale and fluffy. Sift the flour and cornflour over and beat in, slowly at first, until smooth. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 whirls inside the circles on the baking trays – start in the centre and move in a spiral, ending at the outer edge.

Bake the biscuits for 13-15 minutes until a pale golden-brown colour – watch carefully to be sure they do not get too dark. Remove from the oven and leave on the trays to firm up for 5 minutes before transferring to a wire rack to cool completely.

For the buttercream, place the butter in a bowl and sift the icing sugar over. Add the vanilla extract and beat with a wooden spoon or electric whisk until light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Remove the jam from the fridge and spoon a little on to the flat side of 12 of the biscuits. Place these jamside up on a wire rack. Pipe whirls of buttercream over the jam and sandwich with the other biscuits, flat side to flat side. Turn the sandwiched biscuits over and dust with icing sugar.