Dairy-free Viennese whirls with vanilla buttercream and strawberry jam.
Preheat your oven to 180°C (160°C for fan ovens) and line a large tray with baking paper.
In a large bowl, mix together the margarine, icing sugar and vanilla extract.
Add in all of the flour and mix well. You will end up with a mixture that resembles a thick paste. Transfer the mixture into a pastry bag fitted with a large star nozzle.
Pipe 2-inch wide swirls onto the baking tray, leaving a small space in between each one. You should end up with 24-28 swirls in total.
Bake for ~25 minutes until lightly golden brown all over. Leave to cool for 5 minutes then transfer to a wire rack to cool completely.
Mix together the margarine, icing sugar and vanilla extract. To get rid of the yellow hue, whisk with an electric mixer for a minute or so until pale.
Transfer the buttercream into a piping bag fitted with a medium open star nozzle.
Pair up the biscuits. On the flat side of one, spread some strawberry jam and on the flat side of the other, pipe a swirl of buttercream. Gently sandwich the biscuits together.
Top with a dusting of icing sugar and enjoy!