This is another of Mum’s delights, a melt-in-the-mouth biscuit with buttercream and jam. I don’t know whether she first found the recipe at Acklington W.I. or in the Bero cookbook, but these Viennese Whirls remind me so much of the days when life was like a Milly-Molly-Mandy story.
8 oz butter or a margarine/butter mixture 8 oz plain flour 2 oz icing sugar Few drops vanilla essence Beat the icing sugar and butter, then beat in the flour gradually. Finally add the vanilla essence. Pipe onto baking trays; no need to grease. Bake at 185 degrees (or 165 degrees in a fan oven) for 10-20 minutes. These can be stored in an airtight tin ready to sandwich together when ready with buttercream and jam. Sprinkle with icing sugar.