Side Pannel
Vegan Viennese Whirls
Vegan Viennese Whirls
- Recipe Submitted by maryjosh on 11/02/2016
Ingredients List
- 200g / ¾ cup + 2 tbsp dairy-free butter (choose a good-tasting one!)
- 125g / 1 cup icing sugar
- 310g / 2¾ 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
- 75g / ⅓ cup dairy-free butter
- 125g / 1 cup icing sugar
- Seedless raspberry jam
Directions
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!
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!
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