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Ingredients
3/4 cup icing sugar
250 g unsalted butter
1 tsp vanilla extract
1½ all-purpose flour
1/2 cup corn flour
1/2 cup unsalted butter
1½ cups icing sugar
1/2 tsp vanilla extract
1 tbsp milk
1/4 cup strawberry jam
Directions
Step 1
Preheat the oven to 180C/355F (standard) or 160C/340F (fan-forced/convection). Grease and line two large baking trays with baking paper. In the large bowl of an electric stand mixer, add butter, sugar and vanilla. Beat together on medium speed for 2 minutes or until very pale and fluffy.Sift over the flour and cornflour. Use the paddle attachment of your mixer to stir the mixture together until a very soft dough forms. Prepare a large piping bag with a star-tipped nozzle. Scrape approximately 1/3 of the dough into the piping bag and twist the top of the bag to secure.
Step 2
On the prepared baking trays, pipe a small spiral. Tip: start from the outside of the spiral and work your way inward, then pull the piping bag upward to create the ‘tip’ of the whirl. Repeat steps 4 and 5 until all the whirls have been piped. Bake for 10 minutes or until no raw dough is visible and/or the whirls are very lightly golden around the edges. Allow to cool completely. In the large bowl of an electric stand mixer (or using a hand-held mixer), add butter, sugar, vanilla and milk. Beat together on medium speed for 3-5 minutes or until pale and creamy. Choose two cookie of a similar size. Spread 1 teaspoon of strawberry jam onto one cookie. Spread or pipe buttercream onto the other cookie. Sandwich together. Repeat for all cookies.
Step 3
You can refrigerate the cookies to firmly set the buttercream, or else keep in an airtight container in cool, dry place. Keep the cookies in an air-tight container for up to 5 days. Refrigerate if you live in a warm environment.
Enjoy!
