Ever thought that classic, melt-in-the-mouth Viennese whirls couldn’t be improved upon? There’s a very good chance these chocolate-dipped versions, sandwiched with morello cherry jam and luscious buttercream, will change your mind. Heat the oven to gas 5, 190°C, fan 170°C. Line and grease 2 baking trays with nonstick baking paper. In a food processor, blend the butter, icing sugar, plain flour, cornflour and vanilla extract until smooth. Spoon into a piping bag fitted with a large open star nozzle and pipe 24 rosettes, 4cm wide, leaving space for spreading. Transfer to the oven to bake for 10-12 minutes, or until lightly golden and firm to the touch. Leave to cool on the trays for 5 minutes before transferring to a cooling rack to cool completely. Put the broken chocolate in a heatproof bowl over a pan of barely simmering water. Melt slowly for 3-4 minutes, then stir gently until smooth. Cool slightly, then dip each biscuit halfway into the chocolate, coating the front and back. Return to the trays, then put in the fridge for 10 minutes. Meanwhile, make the filling. Beat the butter, icing sugar and vanilla until light and fluffy. Spoon into a piping bag fitted with a large open star nozzle. Spread 1/2 tsp conserve over half the biscuits then pipe with a thin, even layer of buttercream. Sandwich together with another biscuit, continuing until you have 12 whirls. Freezing and defrosting guidelines Freeze the un-iced biscuits only. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before icing and serving. See more Sweet bakes, biscuits and pastry recipes As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.