Viennese Jam Whirls by Shane Smith
| Serves: 24 biscuits - 12 sambos | Chef: Shane Smith | Category: Biscuits | Course: Dessert | Machine: Mixer | Total time (min.): 35 |
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
Tools
- Titanium Chef
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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