Ingredients
- Biscuit:
- 240g soft unsalted butter
- 300g plain flour
- 70g icing sugar, sieved
- 2 medium eggs, beaten
- Filling:
- 150g softened
- salted butter
- 4-6 tbsp icing sugar
- 2 tsp vanilla extract
- 4 tbsp sieved raspberry jam
Method
- Beat the butter, sugar and vanilla extract together really well.
- Once soft, add the egg and mix really well.
- Next add the flour and bring together, do not over beat.
- Using a medium star tube, pipe the mixture into paper case lined patty tins.
- Cook for 12-15 minutes, and then cool.
- Once cool remove from the paper cases carefully.
- Beat the butter, icing sugar and vanilla together until very creamy.
- Pipe or spoon onto one flat side of a whirl.
- Dot with a little jam then sandwich together with another whirls.
- Place into clean paper cases, and dust well with icing sugar, serve.
