Viennese Whirls

A classic, rich, crisp, beautifully piped biscuits.

Makes 12

For the jam

200g raspberries

250g jam sugar

For the biscuits

250g very soft unsalted butter

50g icing sugar

225g plain flour

25g cornflour

For the filling

100g unsalted butter, softened

200g icing sugar, plus extra for dusting

½ tsp vanilla extract

3 baking sheets, lined with baking paper, a 4 cm round cutter, a piping bag. A medium star nozzle

For the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and chill to set.

For the biscuits, preheat the oven to 190C/Fan 170C/Gas 5. Line 3 baking sheets with non-stick baking parchment and using a 4cm round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.

Measure the butter and icing sugar into a bowl and beat well until pale and fluffy. Sieve in the flour and cornflour and beat well, until thoroughly mixed.

Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets.

Bake in the centre of the oven for 13-15 minutes, until a pale golden-brown colour. Cool on the baking tray for 5 minutes then transfer to a cooling rack to cool and harden.

For the filling, measure the butter into 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 piping bag fitted with a large star nozzle.

Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to decorate.