Viennese Whirls Biscuits Recipe

Ingredients

For the filling:

For the jam :

PREP TIME 50m	COOK TIME 15m	TOTAL TIME 1h5m
YIELD 12 cookies

For the jam, put the raspberries in a small saucepan and crush them .
Add the sugar and lemon zest and bring to the boil over a low heat.
When the sugar is melted, increase the heat and boil for a further 4 minutes.
Remove from the heat and carefully pour into a shallow container.
Leave to cool and set.
For the biscuits, beat butter and icing sugar into a bowl until pale and fluffy.
Sift 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 even swirled rounds on the a parchment paper lined baking sheets.
Place the biscuits for 30 minutes in the fridge.
Preheat oven to 375F (190C)
Bake in the centre of the oven for 13—15 minutes, until a pale golden-brown.
Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.
For the filling, place the butter and icing sugar into a bowl.
Add the vanilla extract and beat with a wooden spoon or an electric mixer 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 finish.