Buttery biscuit with buttercream and jam filling
175g Self Raising Flour
175g Unsalted Butter
75g Caster Sugar
1 tsp Vanilla Extract
ButtercreamUse left overs or combine 50g butter and 100g icing sugar.
4 tbsp Strawberry Jam
These Viennese Whirls are one of the easiest things to make. They’re so much more impressive than your everyday digestive or rich tea. The biscuits are made with only four ingredients. They’re super quick to put together and you can use left over buttercream, which I always seem to have. Top Tip – put left over buttercream in the freezer in an airtight container and it will last up to 3 months!
Be warned though, the buttery biscuit with the addition of buttercream and jam makes it very hard not to keep going back for more. They might not last long!
Preheat the oven to 170ºc Cream together the butter and sugar. Add the vanilla extract and mix in the flour. Put the mixture into a piping bag with a star nozzle (you might need to add a little water to make it easier to pipe. Add it a teaspoon at a time.)
Pipe identical swirls onto a greased baking sheet. Make sure they’re far enough apart to allow for them to spread slightly while baking. Bake until golden for 8 – 12 minutes.
Once cooled pipe the buttercream onto half of the biscuits. Don’t pipe too close to the edges or it will squash out when you sandwich them together. Spread a thin layer of jam onto the other half of the biscuits. Gently sandwich the jam and buttercream biscuits together.