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Homemade Strawberry Whirls Biscuits

Copycat version of Strawberry Whirls Biscuits.
Prep Time45 minutes
Cook Time12 minutes
Course: Sweet Treat
Cuisine: South African
Keyword: south african biscuits, strawberry biscuits, strawberry whirls biscuits
Servings: 25

Ingredients

  • 125 gram/1/2 cup butter see note 2
  • 1/4 cup icing/powdered sugar
  • 2 tbsp golden syrup
  • 1/3 cup cornflour/cornstarch
  • 1 cup cake wheat flour/all purpose flour
  • strawberry jam

Buttercream Icing

  • 1/4 cup/62.5gram butter room temperature
  • 3/4 cup icing/powdered sugar
  • 1/2 tsp vanilla essence

Instructions

  • Preheat oven to 160 degrees Celsius and line a cookie sheet with baking paper. If it's a non stick pan you don't need the baking paper
  • Beat butter and sugar until light and creamy. Mix in golden syrup. Add the cornflour and the cake wheat flour, little bits at a time. You want a soft, pliable dough. You may need a tablespoon or two of extra flour or you may not.
  • Roll out the dough, a little less than 5mm works well. If they are rolled out too thick when the cookies are sandwiched together they become quite bulky. Cut into flower shapes or use a Malaysian cutter that automatically makes an indent in the centre
  • Line a cookie sheet with baking/parchment paper and place the cookies on top
  • If you are using a normal flower shaped cutter, make a little indent in the centre of each flower. You can use the back of a honey dipper to make an indent or something that has a rounded shape. Place a pea sized jam in the centre. A little piping back snipped at the end can work well too.
  • Bake Cookies for 12-14 minutes or until slightly brown on the edges. Cool on a wire rack

Buttercream Icing

  • Cream the butter and sugar until light and fluffy. Mix in the vanilla essence
  • Once the cookies are completely cool pop the icing into a small piping bag or ziplock bag and add a blob of icing in the centre of one cookie, place the other on top. Sprinkle a little castor sugar on top of the jam
  • Store in an airtight container for up to a week

Notes

  1. These cookies do not spread, unless your dough is too soft. Your dough should be as firm as it can be but still pliable enough to be rolled out without breaking
  2. I prefer to use salted butter in my baking but feel free to use unsalted and add a pinch of sugar. The butter should be room temperature, soft but not melted. Margarine is not my preferred choice but if you wish you can use it
  3. Do not add too much jam as it spreads and will turn your cookies into a mess if you add more than a pea size 
  4. Baking the cookies on a lower temperature and slightly longer allows the insides of the cookie to bake well and gives you a slightly harder cookie