Viennese whirl biscuits

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Step 1

Into a mixing bowl, add butter, powdered sugar, plain flour, cornflour and vanilla extract. Whisk until smooth. Chill mixture for 15min.

Step 2

Prepare a piping bag with a large star nozzle and put in a jug to hold steady. Spoon biscuit mix into piping bag and twist top to secure bag and push mixture to bottom.

Step 3

Line baking sheet with baking parchment. Make rounds by piping in a spiral shape, from centre outwards, to about 6.5cm (2½in) in diameter. Or make fingers by piping in zigzags, about 10cm (4in) in length.

Step 4

Bake at 180°C (160°C fan) mark 4 for 12-15min until biscuits look pale golden and feel firm. Leave to cool completely on tray.