3 ounces (¾ stick) butter 1 ounce icing sugar (frosting) 3 ounces (¾ cup) plain flour Few drops vanilla essence Strawberry jam (for filling) Pinch of salt Cream the butter and sugar and vanilla essence together until it is light and fluffy. Sieve (sift) flour and salt and then add to the butter and sugar mixture gradually. Beat well after each addition until the mixture is smoooth. Using a one inch (2.5cm) star pipe, pipe stars of approximately 1¼ inch (3cm) diameter and no more than 1/8th inch (6mm) high onto a baking/cookie sheet on a baking tray. Bake for 8 to 10 minutes in the middle shelf of a preheated oven at 375F (190C or Gas Mark 5). Spread a small amount of strawberry jam between the flat sides of two "whirls" to make them stick together. Dust with icing sugar (frosting). As an alternative to dusting with icing sugar (frosting), you can dip about a third of each Viennese Whirls (with jam between them) in chocolate which has been melted slowly in a bowl heated in hot water.