Cornflour

why not toy 51.7% , viennese whirls for the biscults 250g unsalted kilkeely gold butter 24.2% , very soft 50g-the pantry leing sugar 225g-the pantry plain flour 25g the pantry cornflour for the filling 100g unsalted kilkeely gold butter 12.1% , softened 200g the pantry ieing sugar 6.0% , plus extra for dusting 1 3.0% , 2 tsp the pantry vanilla extract grainne's raspberry conserve method 1.5% , preheat the oven to 190°c 0.8% , 170°c fan 0.4% , Gas 5 0.2% , line 3 baking sheets with non-stick baking parchment 0.1% , using a scm 0.0% , 2in round cutter as a guide 0.0% , draw 8 circles on each sheet of paper 0.0% , spaced well apart 0.0% , turn the paper over so the pencil marks are underneath 0.0% , measure the butter and icing sugar into a bowl and beat until pale and fluffy 0.0% , sift in the flour and cornflour and beat well 0.0% , until thoroughly mixed 0.0% , spoon the mixture into a piping bag fitted with a medium star nozzle 0.0% , pipe 24 swirled rounds 0.0% , inside the circles on the baking sheets 0.0% , bake in the centre of the oven for 13-15 minutes 0.0% , until a pale golden-brown 0.0% , cool on the baking sheets for 5 minutes then carefully transfer to wire rack to cool completely and harden 0.0% , for the filling 0.0% , adk the vanilla extract and beat with a wooden spoon and an electric whisk until very light and smooth 0.0% , spoon into a piping bag fitted with a large star nozzle 0.0% , spoon a little jam onto the flat side of 2 of the biscuits and place jam-side up cooling rack 0.0% , pipe the buttercream ove the jam and sandwich with the remainis biscuits 0.0% , dust with icing sugar to finish all 0.0%