These are so adorably small and something that would not look out of place on a cake stand when serving afternoon tea.
I've always been a fan of viennese whirls. They're buttery and melt in your mouth.
Recipe is adapted from Olive Magazine (May 2012)
Made 17 cookies (34 pieces)
175g soft salted butter
90g icing sugar
1 tsp rosewater
175g plain flour
Beat together the butter, icing sugar and rose water. Mix in the rest of the ingredients to form a smooth, paste like dough. Mix it enough to combine, but work as little as possible.
Put in a piping bag with a small star nozzle and pipe whirls of approx 2" / 50mm diameter.
As you can see, I piped mine on to the large side of my red double sided macaron mat. Yes - these are great for baking cookies too ! The recipe was enough to make 36 pieces / 17 cookies when filled. The benefit is that all your cookies end up the same size and the markings are already on the mat so you can space evenly and get lots on one tray.
Bake at 150 > 160deg fan for approx 10 minutes until just beginning to get a little colour, but still pale.
Allow to cool for 3 or 4 minutes, then remove and place on a wire rack until fully cooled.
To fill, I used most of a jar of warmed and sieved strawberry jam. I them boiled it for a few minutes to thicken a bit more.
I spread some of the jam on the back of one biscuit, and some buttercream on the other and sandwiched together. Yum !