Viennese Whirls

3/4 cup icing sugar

250 g unsalted butter

1 tsp vanilla extract

1½ all-purpose flour

1/2 cup corn flour

1/2 cup unsalted butter

1½ cups icing sugar

1/2 tsp vanilla extract

1 tbsp milk

1/4 cup strawberry jam

How to make Viennese Whirls :

Preheat the oven to 180C/355F (standard) or 160C/340F (fan-forced/convection). Grease and line two large baking trays with baking paper.

In the large bowl of an electric stand mixer, add butter, sugar and vanilla. Beat together on medium speed for 2 minutes or until very pale and fluffy.

Sift over the flour and cornflour. Use the paddle attachment of your mixer to stir the mixture together until a very soft dough forms. Prepare a large piping bag with a star-tipped nozzle.

Scrape approximately 1/3 of the dough into the piping bag and twist the top of the bag to secure.

On the prepared baking trays, pipe a small spiral. Tip: start from the outside of the spiral and work your way inward, then pull the piping bag upward to create the ‘tip’ of the whirl.

Repeat steps 4 and 5 until all the whirls have been piped. Bake for 10 minutes or until no raw dough is visible and/or the whirls are very lightly golden around the edges. Allow to cool completely.

In the large bowl of an electric stand mixer (or using a hand-held mixer), add butter, sugar, vanilla and milk.

Beat together on medium speed for 3-5 minutes or until pale and creamy. Choose two cookie of a similar size. Spread 1 teaspoon of strawberry jam onto one cookie. Spread or pipe buttercream onto the other cookie.

Trust me! You’re missing a lot if you haven’t joined this group for easy and delicious recipes yet