These are delicious and I just can’t stop eating them they are very similar to Vienniese whirls and the recipe comes from Essentials magazine March 2012 issue.


225g Unsalted Butter

50g Icing sugar sifted

Half a tsp vanilla extract

225g Plain flour

50g cornflour


For the filling


75g Butter

150g Icing sugar

1 Tsp vanilla extract

3 Tbsp of your favourite jam ( I used raspberry because thats what I had in the cupboard lol!! )


1) Heat the oven to 180 c then whisk together the butter and icing sugar until pale . Add the vanilla essence and flours and whisk slowly to combine.

2) Roll teaspoon fulls quickly in your hands and put onto baking trays lined with greaseproof paper. You should get about 24 to 28 balls.

3) Using a fork flatten each biscuit slightly leaving a set of fork marks. Bake for 12 to 15 mins until pale golden. cool for a few mins then transfer to a wire rack to cool completely.

4) For the filling whisk the butter and icing sugar and vanilla extract until pale and fluffy then spoon a little onto half the biscuits, add a little jam and sandwhich together.