Tea Party Treats, the only way for me to describe how dainty, beautiful and melt in the mouth these treats really are. I am a massive fan of Vinesse whirls, great respect to Mr Rudyard Kipling, as his are gorgeous, however I thought I would give homemade Vinesse Whirls a go, and I am so glad that I did. There are two very important aspects to this recipe: the shortbread biscuit, which needs to be sort but firm and completely melt-in-your-mouth. Then there is the double filling, soft, sweet vanilla buttercream and a sweeping of jam.
Vinesse Whirls
250g/9oz very soft butter
250g/9oz plain flour
50g/2oz cornflour
½ tsp pure vanilla extract
Filling
100g/3½oz soft butter
½ tsp pure vanilla extract
75g/3oz seedless raspberry jam
1. Preheat the oven to 190C/170C (fan)/Gas 5.
Line a baking sheet with greaseproof paper.
2. Put the butter, icing sugar, plain flour,
cornflour and vanilla extract in a food processor and blend until smooth. You
may need to scrape the mixture down a couple of times with a rubber spatula.
3. Spoon the dough into a piping bag fitted
with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing
well apart.
4. Bake in the centre of the oven for 13-15
minutes or until pale golden-brown and firm. Cool on the baking tray for five
minutes then transfer to a cooling rack. Repeat with the remaining dough to
make 32-36 biscuits.
5. For the filling, put the butter in a bowl
and sift the icing sugar on top. Add the vanilla extract and beat with a wooden
spoon or an electric whisk until very light and smooth. Spoon into a clean
piping bag fitted with a large star nozzle. Put the jam in a bowl and stir
until smooth.
6. Spoon a little jam onto the flat side of
16 of the biscuits and place jam-side up on the cooling rack. Pipe the
buttercream icing onto the remaining biscuits and sandwich with the jam. Put on
a serving plate and dust with sifted icing sugar. Serve.
Enjoy!
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