Vegan Viennese Whirls
Delicious shortbread biscuits, sandwiched together with vegan buttercream and raspberry jam.
THE RECIPE
INGREDIENTS
- 200 g / 3/4 cup + 2 tbsp dairy-free butter choose a good-tasting one!
- 125 g / 1 cup icing sugar
- 310 g / 2 3/4 cup plain flour
- 1 tbsp corn flour mixed with 2 tbsp cold water
- 2 tsp vanilla paste or extract
- 1 tbsp dairy-free milk if needed
For the Filling:
- 75 g / 1/3 cup dairy-free butter
- 125 g / 1 cup icing sugar
- Seedless raspberry jam
INSTRUCTIONS
- Preheat the oven to 180C / 350F and line two baking trays with baking paper.
- Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
- If the mixture is too stiff/thick, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
- Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!
- Bake for approx 12-15 minutes until lightly golden.
- Leave to cool completely.
- Meanwhile, make the buttercream by simply whisking the dairy-free butter and icing sugar together until sweet and thick.
- Spread about a tablespoon of the buttercream onto half of the cookies. Dollop a teaspoon of rapsberry jam onto the other half and sandwich together.
- Serve or keep refrigerated for up to 2 days!
Source: wallflowerkitchen.com
