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Preheat the oven to 180°C, and line two baking sheets with baking paper.
In a large bowl, beat the 225g unsalted butter and 60g icing sugar together until pale and fluffy.
Add the plain flour, cornflour, and vanilla extract to the bowl, and mix until combined.
Spoon the mixture into a piping bag fitted with a star nozzle.
Pipe swirls, about 5cm in diameter, onto the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the biscuits to cool completely on a wire rack.
To make the buttercream filling, beat the 150g unsalted butter, 300g icing sugar, and vanilla extract together until light and fluffy.
If desired, add a few drops of red food coloring to the buttercream and mix well.
Spread a layer of raspberry jam onto the flat side of half of the cooled biscuits.
Pipe or spread a swirl of buttercream onto the flat side of the remaining biscuits.
Sandwich the biscuits together, jam-filled and buttercream-filled sides facing each other.
Enjoy!