These biscuits are an amalgamation of a few recipes, the main one being vanilla butter biscuits from The Caked Crusader, as always! I'd like to point out here that I do own recipe books, you've just got to stick to what you know, right?
I really struggled to pipe these into a delicate whirl as I had hoped too but I gradually got the hang of it and I'm pretty pleased with the results! At first, I panicked over the small amount of dough that the recipe made and I made them quite small but they spread out to a perfect size whilst cooking, and kept their shape too!
For the filling, I used Hartley's seedless raspberry jam (nobody likes seeds in their teeth!) and a vanilla butter cream from a recipe by SilverSpoon. I added my vanilla gradually, though, and to my own taste as I worried a full tablespoon of vanilla would be too much.
I made the mistake of stirring the jam in order to make it smoother and it was too runny, this only added to the look though, at least according to my boyfriend! Keep 'em sweet and all that...
Tada! They taste amazing :)
Recipe adapted from The CC and SilverSpoon
For the biscuits:
115g unsalted butter, at room temperature
3 tablespoons icing sugar
150g plain flour
2 teaspoons vanilla extract
For the filling:
100g Butter (softened)200g Icing Sugar (sieved)
1 tbsp Milk
1 tbsp vanilla extract
Any jam of your choice
Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4
Line two baking trays with baking paper- I used a large baking sheet
Beat the butter and sugar until light and fluffy- this will take a few minutes so don’t skimp!
Beat in the flour and vanilla and mix until you have a dough
Fill a piping bag and pipe swirls onto the lined baking trays, they can also be piped into fingers
Sprinkle some sugar over the biscuits, making sure that some settles into the grooves
Bake for 15-20 minutes or until the biscuits are golden brown- mine took 18 or so minutes
Leave to cool on the baking sheet for 10 minutes before moving onto a wire rack to cool completely to allow them to harden up
Meanwhile, make the butter cream. In a large bowl beat the butter with a wooden spoon or an electric whisk until light and fluffy
Gradually mix in the icing sugar until smooth and creamy
Add the vanilla and sufficient milk to give a fairly firm spreading consistency
Choose two biscuits that roughly match each other in size, spread jam on one half and pipe butter cream onto the other
Sandwich the two together and press gently- mine needed setting in the fridge for a while