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In a large mixing bowl, cream together your softened butter and icing sugar.
Add in the vanilla and flour, mixing until it forms a light batter.
Add to a piping bag and pipe the whirl shaped pattern onto a lined baking tray. It may be harder at first to pipe, but the longer you pipe it, it heats up the tube which means the mixture comes out easier.
Refrigerate the piped out whirls for 1 hour to help them keep their shape.
Bake at 170 degrees at fan oven for 10 minutes, checking them halfway through baking to ensure they haven’t burnt.
Once baked, leave to cool for one hour.
Make your buttercream by combining the ingredients and mixing. Pipe them onto one side of the biscuits.
Add the jam to the other side of the biscuit and combine two biscuits together to form one.
Top with icing sugar dust and enjoy!