After making these yesterday and posting them on my Instagram page, I had a lot of requests to share the recipe, so here it is…
**The biscuit was a Mary Berry recipe that I found online as I’d only ever made Viennese biscuits once before and the buttercream recipe was just my simple vanilla buttercream scaled down and some good quality raspberry jam.
For the biscuits –
225g plain flour
250g unsalted butter (room temperature)
50g icing sugar
For the buttercream –
125g unsalted butter (room temperature)
250g icing sugar
1tsp vanilla extract
1tsp whole milk
(Keep some extra icing sugar for dusting the tops of the biscuits)
Use good quality raspberry jam for the filling or you could make your own if you have more time.
1. Preheat your oven to Gas Mark 4/160c
2. Beat together the butter and icing sugar until pale and fluffy.
3. Add the plain flour and cornflour and beat together until all the ingredients are well incorporate. The mixture will be very thick and tacky but that’s normal.
4. Line 2 baking sheets with baking paper and transfer the mix to a piping bag with a star nozzle. (I used a Wilton 1m tip)
5. Pipe the mixture onto the baking sheets in rounds (use a 4cm round cookie cutter or glass to draw 12 circles on each sheet of baking paper if it makes piping the biscuits easier).
**I’ll be honest with you, I found the mixture extremely difficult to pipe and had to double up on my piping bags to stop it bursting so if you’re having a bit of difficulty, it is normal!
6. Once you’ve piped 24 even rounds onto the baking sheets, transfer them to the oven and bake for around 15-17mins or until the biscuits are slightly golden. You may have to cook the biscuits in two batches if you don’t have enough room for both trays.
7. Once baked, leave to cool on the trays for 5 minutes and then transfer to a baking rack to cool completely and to give the biscuits a chance to firm up before piping.
8. While the biscuits are cooling, make the buttercream by beating the butter and icing sugar together. Scrap down the bowl and add the vanilla and milk and beat well until everything is combined.
9. Transfer the buttercream to a piping bag fitted with a star nozzle like the one used for the biscuits.
10. Once the biscuits are completely cooled, turn 12 of them over so the flat side is facing you. Take care when handling the biscuits as they will be quite delicate. Place a teaspoon of jam onto the biscuits and then pipe circles of buttercream over the top of the jam.
11. Place the other 12 biscuits on top of the buttercream so the pattern side is facing upwards and then dust the biscuits with icing sugar.