Cornflour

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why not toy, viennese whirls for the biscults 250g unsalted kilkeely gold butter, very soft 50g-the pantry leing sugar 225g-the pantry plain flour 25g the pantry cornflour for the filling 100g unsalted kilkeely gold butter, softened 200g the pantry ieing sugar, plus extra for dusting 1, 2 tsp the pantry vanilla extract grainne's raspberry conserve method, for the biscuits, preheat the oven to 190°c, 170°c fan, gas 5, line 3 baking sheets with non-stick baking parchment, using a scm, 2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart, turn the paper over so the pencil marks are underneath, measure the butter and icing sugar into a bowl and beat until pale and fluffy, sift in the flour and cornflour and beat well, until thoroughly mixed, spoon the mixture into a piping bag fitted with a medium star nozzle, pipe 24 swirled rounds, not rosettes, inside the circles on the baking sheets, bake in the centre of the oven for 13-15 minutes, until a pale golden-brown, cool on the baking sheets for 5 minutes then carefully transfer to wire rack to cool completely and harden, for the filling, measure the butter into a bowl and sift the icing sugar on top, adk the vanilla extract and beat with a wooden spoon and an electric whisk until very light and smooth, spoon into a piping bag fitted with a large star nozzle, spoon a little jam onto the flat side of 2 of the biscuits and place jam-side up cooling rack, pipe the buttercream ove the jam and sandwich with the remainis biscuits, dust with icing sugar to finish all