Ingredients:
250g unsalted butter, softened
50g icing sugar
1 tsp Vanilla Mart extract
225g plain flour
25g cornflour
Filling:
100g butter, softened
150g icing sugar
1 tsp Vanilla Mart paste
Raspberry jam
Method:
- Preheat oven to 180°C and line baking trays.
- Beat butter and icing sugar until pale and fluffy.
- Add Vanilla Mart extract.
- Fold in flour and cornflour.
- Pipe swirls onto trays using a star nozzle.
- Bake for 12–15 minutes until lightly golden.
- Cool completely.
- Beat filling ingredients until smooth.
- Sandwich two whirls together with buttercream and raspberry jam.
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