← Nouns Cooking · Bakery

Ingredients

• 200 g butter, very soft
• 50 g Icing sugar
• 1 tsp Vanilla extract
• 200 g plain flour
• 25 g Cornflour (cornstarch)
• ½ tsp Baking powder
• 100 g unsalted butter, soft
• 175 g icing sugar, plus extra to dust
• ½ tsp Vanilla extract
• 4 tbsp raspberry or strawberry jam

Method

1. Line two baking trays with baking paper and draw twelve 5 cm circles on each, well spaced, then flip the paper over.
2. Beat the very soft butter, icing sugar and vanilla for 3–4 min until pale and fluffy. Sift in the flour, cornflour and baking powder and beat until smooth and pipeable.
3. Spoon into a piping bag with a large open-star nozzle and pipe a swirl inside each circle, starting in the middle and finishing at the edge. Chill the trays for 30 min so the whirls keep their ridges. Heat the oven to 180°C (160°C fan, 350°F).
4. Bake for 12–15 min until pale golden at the edges. Cool on the trays for 5 min, then on a rack.
5. Beat the filling butter with the icing sugar and vanilla until light. Pipe buttercream onto the flat side of half the biscuits, spread a little jam on the rest and sandwich together. Dust with icing sugar.

Tips

• The butter must be really soft or the mixture is too stiff to pipe; a strong disposable bag helps.
• Unfilled biscuits keep in a tin for 5 days, so you can fill them just before serving.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs BBC Food