Product: Cornflour
Categories: Plant-based foods and beverages,Plant-based foods,Cereals and potatoes,Cereals and their products,Starches,Cereal starches,Corn starch
Sold in: Ireland
Ingredients: why not toy,, viennese whirls for the biscults 250g unsalted kilkeely gold butter, very soft 50g-the pantry leing sugar 225g-the pantry plain flour 25g the pantry cornflour for the filling 100g unsalted kilkeely gold butter, softened 200g the pantry ieing sugar, plus extra for dusting 1/2 tsp the pantry vanilla extract grainne's raspberry conserve method: for the biscuits,  preheat the oven to 190°c/170°c fan/gas 5, line 3 baking sheets with non-stick baking parchment, using a scm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart, turn the paper over so the pencil marks are underneath, measure the butter and icing sugar into a bowl and beat until pale and fluffy ,  sift in the flour and cornflour and beat well, until thoroughly mixed, spoon the mixture into a piping bag fitted with a medium star nozzle, pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets, bake in the centre of the oven for 13-15 minutes, until a pale golden-brown, cool on the baking sheets for 5 minutes then carefully transfer to wire rack to cool completely and harden,  for the filling: measure the butter into a bowl and sift the icing sugar on top, adk the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth, spoon into a piping bag fitted with a large star nozzle, spoon a little jam onto the flat side of 2 of the biscuits and place jam-side up cooling rack ,  pipe the buttercream ove the jam and sandwich with the remainis biscuits, dust with icing sugar to finish all
Energy (kcal per 100g): 377
Fat (g per 100g): 0.7
Saturated fat (g per 100g): 0.1
Carbohydrates (g per 100g): 92
Sugars (g per 100g): 0
Fiber (g per 100g): 0.1
Proteins (g per 100g): 0.6
Food groups: Cereals and potatoes,Cereals