Vegan Viennese Whirls
Dairy-free Viennese whirls with vanilla buttercream and strawberry jam.
Ingredients
- 240 g Vegan margarine (the spreadable kind that comes in a tub, not the block)
- 50 g Icing sugar
- ½ Teaspoon Vanilla extract
- 250 g Plain flour
Filling:
- 80 g Vegan margarine
- 200 g Icing sugar
- 1 Teaspoon Vanilla extract
- 4 Tablespoons Strawberry or raspberry jam (mix it thoroughly to loosen it)
Instructions
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Preheat your oven to 180°C (160°C for fan ovens) and line a large tray with baking paper.
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In a large bowl, mix together the margarine, icing sugar and vanilla extract.
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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.
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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.
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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.
Filling:
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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.
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Transfer the buttercream into a piping bag fitted with a medium open star nozzle.
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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.
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Top with a dusting of icing sugar and enjoy!
Recipe Notes
- If you want to make sure the swirls are all exactly the same size, draw 2-inch circles on the other side of the baking paper to use as a guide.
- Do not use too much filling as it will spill out when you bite into the biscuits. It's best to leave a small gap around the edges.
- Store in an airtight container in the fridge for up to 48 hours.