نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بسكويت فيينا

European 20 Mins Prep · 12 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper.
To make the whirls, cream 200g of butter, 75g of sugar and 1 tsp vanilla extract in a large bowl until light and fluffy – approx. 8 minutes. Sift in the flour, corn flour, baking powder, salt and then add the milk.
Spoon the mixture into a piping bag fitted with a star nozzle and pipe 20 even rounds onto a lined baking sheet. Chill the whirls in the fridge for 30 minutes.
Place the sheet in the middle of the oven and bake for 10-12 minutes until firm and starting to turn golden brown at the edges. Allow to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the buttercream. Place the rest of the butter and sugar in a bowl and cream together until light and fluffy – approx. 8 minutes. Add the rose water.
Turn all the biscuits upside down and spread half of them with buttercream. Spread the remaining biscuits with jam and sandwich them together.
Dust with the extra icing sugar and serve.