Viennese Whirls

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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.
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