Preheat your oven to 400 F / 200 C / Gas Mark 7 and grease and line the baking sheets.

Place the soft butter and vanilla essence into a large bowl and sieve in the icing sugar. Beat together with a wooden spoon until light and fluffy. Sieve in the flour and cornflour and carefully mix with a metal spoon. Don’t over work the mix.

Split the mixture in half and add the strawberry powder and red food colouring to half and mix together.

Place each half of the mixture into a separate piping bag and then cut large holes in the ends. Then squeeze both the mixtures out side by side into the third piping bag fitted with the star nozzle.

Following the pencilled guidelines pipe the mixture onto the baking paper. Start on the side and work round to form the whirl building up in the centre.

Place the finished whirls in the oven and bake for ten minutes until lightly golden. Carefully remove the trays from the oven and allow the biscuits to cool for a couple of minutes before transferring to a wire rack.

In a large bowl whisk the butter, icing sugar, vanilla essence and milk until you have a smooth buttercream.

When the whirls are thoroughly cool spread evenly with the jam and buttercream and sandwich together. Dust with icing sugar and serve.