You can't usually go wrong with a Mr Kipling's Viennese Whirl, but you could have a whole lot more satisfaction by making your own.
If you’ve got guests coming over and you want something more than just getting your usual biscuit selection out, why not give these a go! My one confession though, for ease and as a little cheat, I did use shop bought Jam.
For the biscuits:
250g unsalted butter
50g icing sugar
225g plain flour
For the filling:
100g unsalted butter
200g icing sugar
1tsp vanilla essence
Jam – I used raspberry seeded jam
Pre-heat your oven to 170°C and line two flat baking trays with baking paper
Using a 5cm cutter as a guide, draw 12 circles on each sheet of baking paper leaving enough space for the biscuits to spread whilst cooking
Beat together 250g soft, unsalted butter with icing sugar and beat well until pale and fluffy (will take about 5 minutes).
Sift the flour and cornflour into the mix and continue to beat well. (Your mixture will be of a thick-ish consistency, you want that so it retains it’s shape when piped)
Spoon the mixture into a piping bag and using a star nozzle (I use a Wilton 1M nozzle) pipe 24 swirled rounds on the baking parchment, using the circles you drew as your guide
Bake in the centre of your pre-heated oven for 15 minutes until golden brown
Leave to cool on the baking tray for five minutes and then transfer to a wire rack to completely cool (be gentle when removing the biscuits from the tray as they’ll be a little soft still and may break if rushing)
Whilst your biscuits are cooling, start making the buttercream.
Beat the butter and gradually add the icing sugar until it's all incorporated
Add your vanilla essence and beat again (If your buttercream is too stiff, add a drop of cooled boiled water)
Holding the biscuit in the palm of your hand, spread some jam onto the flat side (I tend to put the jam in a bowl and mix it as it makes it much easier to spread)
Using a clean piping bag and the star nozzle, pipe the buttercream over the jam
Place another biscuit on top of the buttercream and gently press them together.
And there you have your Viennese Whirls.