Shane cooks

Viennese jam whirls

Preparation time:
20 minutes
Cooking time:
15 minutes
24 biscuits - 12 sambos

These little buttery sandwiches are beyond delicious. They may be small but pack a serious punch in the flavour department. Mix it up and add your favourite jam or even curd. Top tip, make a double batch, they'll disappear in no time!

  • Ingredients

      For the Whirl biscuits:
    • 250g Very soft butter
    • 50g Icing sugar
    • Dash Vanilla essence
    • 225g Plain flour
    • 25g Cornflour
      For the Filling:
    • 150g Unsalted butter
    • Dash Vanilla essence
    • 150g Icing sugar
    • 200g Raspberry jam
  • Method

    • Preheat your oven to 190C/170C fan/ Gas 5/375F.
    • Line 3 baking trays with parchment paper and set aside.
    • Using the paddle attachment, cream the butter, vanilla and Icing sugar together until pale and soft.
    • To this add the sieved flour and cornflour and mix well.
    • Spoon this batter into a piping bag fitted with a medium star shaped nozzle and pipe 8 x 4cm swirled rounds on each tray.
    • Place in the centre of the oven for approx 13-15 minutes or until lightly golden brown.
    • Remove and allow to rest on the baking tray for 5 minutes and then place on a wire rack to cool and firm up.
    • For the filling, in your mixer bowl fitted with the paddle attachment, cream the butter, vanilla and icing sugar until soft and smooth.
    • Place this into a piping bag fitted with a small round nozzle.
    • To assemble, pipe a circle of buttercream on the flat side of 12 of the biscuits, leaving space in the centre for the jam.
    • Spoon some raspberry jam into the centre and sandwich with another biscuit.
    • Dust with icing sugar and serve.

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