Description
Delicate, buttery sandwich biscuits with a melt-in-your-mouth texture, filled with smooth vanilla buttercream and sweet raspberry jam. Perfect for afternoon tea or special occasions.
Ingredients
Scale
- 250 grams unsalted butter, softened
- 60 grams icing sugar, sifted
- 1 teaspoon vanilla extract
- 225 grams plain flour
- 25 grams cornstarch
- 100 grams raspberry jam
- 100 grams unsalted butter, softened (for filling)
- 200 grams icing sugar, sifted (for filling)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat oven to 180°C and line two baking trays with parchment paper.
- Cream 250 grams softened butter with 60 grams icing sugar until pale and fluffy. Mix in 1 teaspoon vanilla extract.
- Sift in 225 grams plain flour and 25 grams cornstarch, then gently mix until a soft dough forms.
- Spoon the dough into a piping bag fitted with a large star nozzle.
- Pipe small swirls onto the prepared trays, spacing them slightly apart.
- Bake for 12 to 15 minutes, until edges are lightly golden. Cool completely on a rack.
- Beat 100 grams softened butter with 200 grams icing sugar and 1 teaspoon vanilla extract until creamy.
- Pipe buttercream onto the flat side of half the biscuits, add a small spoon of raspberry jam in the center, then sandwich with remaining biscuits.
- Allow to set slightly before serving.
Notes
- Use room temperature butter for a smooth dough and filling.
- Do not overbake to maintain a pale, tender texture.
- Chill piped swirls for 15 minutes before baking if the kitchen is warm.
- Store in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 sandwich biscuit
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Viennese whirls, butter sandwich biscuits, raspberry jam cookies, tea time biscuits, homemade butter cookies