Method

1. Preheat the oven to 190°C and line a tray with baking paper.
2. Mix the slightly softened butter at room temperature and icing sugar well. Beat in sifted flour, salt and baking powder until all the ingredients are blended well together.
3. Pour the mixture into a piping bag fitted with a star-shaped nozzle. Pipe the rounded and swirly mounds to form the biscuits on the baking tray.
4. Pop the biscuits into the oven and bake for 15 – 20 minutes, or until they are crisp and lightly golden.
5. Add a tablespoon of kaya jam to the flat side of a biscuit and sandwich it with another biscuit once they are cooled. Ensure that the swirly side is facing upwards so thepattern can be seen.
6. Repeat this process until you have a tray of little kaya-filled Viennese whirls! Serve with your favourite cup of tea.

Tip: A good-quality kaya jam will complement the simple flavours of buttery Viennese whirls crumbling gently in your mouth!