Viennese Whirls

Method

1. Pre heat the oven to 160C
2. Place the soft butter and icing sugar into the bowl of an electric mixer and combine.
3. Add the flour to the mixture along with the vanilla. Mix, on a medium speed, until it is soft and pale. This will take about 10 minutes, as you need to make sure the mixture is soft and easy to pipe.
4. Line a baking tray with parchment paper.
5. Place the mix into a piping bag fitted with a star nozzle and pipe the mixture into the desired shape; either round or finger shaped. They will spread a little in the oven so allow some room for this on the tray. If you wish to sandwich them together allow 2 per portion.
6. Bake in the pre heated oven for 10 – 15 minutes or until golden brown. The biscuits are very delicate when warm so allow to cool on the baking tray before transferring them to a cooling rack.
7.  Meanwhile make the buttercream. Mix the softened butter, icing sugar and vanilla together and beat until soft and light. This will keep really well in the fridge for 7 days, so if you have any leftover put it away for another day.
8. Either dip the biscuits in melted chocolate or pipe buttercream onto the flat side of one of the biscuits spoon a dollop of jam on the top and place another biscuit on top. Dust with icing sugar and serve.
9. You could, of course, do all of the above!