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. Sandwich together. Repeat for all cookies.

You can refrigerate the cookies to firmly set the buttercream, or else keep in an airtight container in cool, dry place. Keep the cookies in an air-tight container for up to 5 days. Refrigerate if you live in a warm environment.

Enjoy!!!