Chocolate Viennese whirls: to be enjoyed at any time!

INGREDIENTS
240g (1 ⅛ cup) butter, softened
85g (¾ cup) powdered sugar
2g (½ tsp) vanilla powder
210g (1 ½ cups) all-purpose flour
60g (½ cup) cornstarch
250g (1 cup) hazelnut cream

METHOD
1. Preheat the oven to 180°C/350°F.
2. In a large bowl, beat together butter with vanilla and powdered sugar until pale and creamy.
3. Add sifted flour and cornstarch into the buttercream and mix with a spoon.
4. Transfer soft cookie dough into a piping bag with a large star nozzle.
5. Pipe out each individual cookie leaving around 5cm (2 inches) space in between.
6. Bake for 10 minutes and leave to cool down completely.
7. Pipe a dollop of hazelnut cream on the bottom of half of the cookies and cover with another half, forming a cookie sandwich.
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