Combine all the ingredients

Spoon the mixture into a piping bag with a large star nozzle

Add a few teaspoons of milk to the mixture if it's difficult to pipe

Pipe 16-18 rosettes and bake at 170c for about 15 minutes or until golden brown

Once baked fill with buttercream and jam

Cream filling: 100g butter, 200g icing sugar, half a teaspoon vanilla.

Enjoy!