Chocolate & orange marmalade Viennese biscuits

Line 2 large baking sheets with baking parchment. The butter for these biscuits must be very soft, so if necessary give it a 10-second burst in the microwave to soften further, but do not let it melt. Tip the softened butter into the bowl of a freestanding mixer, add the icing sugar and beat for at least 3 minutes, until pale and soft. You can also do this by hand in a bowl with a wooden spoon.

Sift the flour, cornflour, baking powder, cinnamon and a pinch of salt into the bowl. Add 1 tbsp milk and mix until smooth and thoroughly combined. If the mixture looks a little stiff, add a little more milk to loosen it to a piping consistency.

Spoon the mixture into a large piping bag fitted with a large star nozzle and pipe 28 evenly sized, 7cm-long fingers onto the prepared baking sheets, leaving a little space between each to allow for spreading during cooking. Chill the trays of unbaked biscuits for 30 minutes. Meanwhile, preheat the oven to 170ºC, gas mark 3.

Bake for 10-12 minutes, until firm and starting to turn golden. Remove from the oven and cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.

Once cool, turn the biscuits upside down so they are flat-side up. Spoon the icing into a piping bag, if liked, then pipe or spread it onto ½ the biscuit fingers. Spread the remaining biscuits with a little marmalade. Sandwich them together and dust with icing sugar to serve.