VIENNESE WHIRLS

Ingredients: Biscuits–makes12

■200gbutter

■50gicingsugar

■2tspvanillaessence

■200gplainflour

■½bakingpowder

Vanillabuttercream:

■200gbutter

■170gicingsugar

■1tspvanillaessence

Method:

1. Line an oven sheet/tray with greaseproof paper and heat oven to 180 degrees.

2. Then start to make the biscuits by whisking the butter with the icing sugar and mixing with an electric hand blender for around five minutes until nice and fluffy. 3. Add the vanilla and continue to beat until totally incorporated. 4. Then sift the flour, cornflour and baking powder into the mix and stir in with a spatula. This does take a bit of elbow grease so sometimes I use my hands! Once combined, you should have a tacky dough.

5. Measure into little balls of around 24g and place on baking sheet, flatten slightly with a fork and make a little swirl on top (optional).

6. Bake in the oven for 10-12 minutes or just until they start to turn brown.

7. In the meantime make the vanilla butter by combining the softened butter with the icing sugar, mixing well, then add the vanilla essence. You should have a nice spreadable butter cream. 8. When you are ready to serve, spread the butter cream on one side of a biscuit, raspberry jam of the other, and sandwich together.