Ingredients
Method
Step-by-Step
- Heat the oven to 190°C conventional, 170°C fan, or Gas 5. Line two or three baking trays with baking paper.
- Beat the very soft butter and sifted icing sugar until exceptionally pale and fluffy. Add the flour, cornflour, and vanilla extract, then mix until a smooth, thick dough forms.
- Spoon the dough into a piping bag fitted with a large open-star nozzle. Pipe 24 swirls, roughly 5 cm in diameter, onto the prepared trays, leaving space between each one.
- Bake for approximately 10–15 minutes, watching for biscuits that are set and lightly golden at the edges. Cool them briefly on the trays before transferring them to a wire rack.
- Make the buttercream by beating the softened butter until smooth. Gradually add the sifted icing sugar and vanilla extract, beating until light and creamy.
- Spread or pipe buttercream onto half of the completely cooled biscuits. Place a small amount of raspberry jam in the center of the buttercream.
- Top with the remaining biscuits and press very gently so the filling reaches the ridged edges without spilling out. Serve once assembled, or store carefully for later.
Notes
Use genuinely very soft butter, but never melted butter, for a dough that pipes properly. If the mixture is difficult to pipe, warm the piping bag briefly in your hands rather than adding liquid. Cool the biscuits completely before filling so the buttercream remains firm.