Viennese Whirls

These are melt-in-the-mouth biscuits filled with jam and vanilla buttercream. This is a Mary Berry recipe

For the jam (or use your favorite store bought.)

• 200g (7oz) raspberries
• 250g (9oz) jam sugar

For the biscuits

• 250g (9oz) very soft unsalted butter
• 50g (1¾oz) icing suga
• r225g (8oz) plain flour
• 25g (1oz) cornflour

For the filling

• 100g (3½oz) unsalted butter, softened
• 200g (7oz) icing sugar, plus extra for dusting
• ½ tsp vanilla extract

Other items

• Baking sheet lined with parchment
• piping bag
• star tip
• stand mixer

For the jam, put the raspberries (or berry of choice) in a small, deep-sided saucepan and crush them. Add the sugar and bring to boil over a low heat. When the sugar is melted, increase the heat and boil further for 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a sieve if you'd rather not have seeds in your jam). Leave to cool and set.

preheat the oven to 375F. Line baking sheets with non-stick baking parchment. You can use a 2in round cutter as a guide or just wing it like I did. You want to draw 8 circles on the sheet of parchment 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 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 tip. Pipe the swirled rounds (not rosettes), inside the circles on the baking sheets.

Bake in the center 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, 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 star nozzle. Flip a cooled cookie over (flat side up) and pipe a ring of the buttercream onto the flat side of the cookie, leaving room to fill with jam in the center of the buttercream ring.

Spoon a little jam onto the flat side of the cookie inside the buttercream ring. Then sandwich with the remaining biscuits. Dust with icing sugar to finish.