Vegan Viennese Whirls

The famous treat was created in England, however inspired by Austrian biscuits, hence the name. Now thanks to Tom, we can eat them vegan!


1 Minutes Read

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The famous treat was created in England, however inspired by Austrian biscuits, hence the name. Now thanks to Tom, we can eat them vegan!
5 from 1 vote
Duration22 mins
Cook Time12 mins
Prep Time10 mins
Servings10 servings


  • 200 g vegan butter softened
  • 230 g plain flour
  • 50 g icing sugar
  • 2 tsp vanilla extract optional
  • pinch salt optional
  • 120 g vegan butter softened
  • 200 g icing sugar
  • 2 tsp soy milk
  • 1 tsp vanilla extract optional
  • 200 g seedless jam cherry or raspberry


  • Pre-heat the oven to 190C (170C fan oven or 375 F).
  • Line a baking tray with parchment. Optionally, mark out 2-inch circles for where the whirls will be piped.
  • Place the vegan butter in a large mixing bowl with the icing sugar and beat with an electric whisk for 5 minutes until pale and fluffy. Sift in half the flour and use a spoon to gently mix the flour in. Once fully incorporated, sift in the 2nd batch and repeat.
  • The final texture should be thick but malleable/pipeable. If your dough is too thick then use vanilla extract or a teaspoon of plant milk to thin it out. (Note: the more liquids you add to the batter, the less the biscuits will hold their shape in the oven.)
  • Scoop the batter into a piping bag fitted with a 1cm open star tip. If the batter is too stiff to pipe, warm it up with your hands. Pipe 20-24 rose-shaped whirls on the baking tray. I like to start in the centre of the circle and carefully pipe outwards, creating an elegant spiral.
  • Put the tray in the oven and bake for 12 minutes until lightly golden brown.
  • Take them out of the oven and set aside to cool while you work on the fillings.
  • Buttercream: Use an electric whisk (or stand mixer) to cream the vegan butter in a large mixing bowl until light and fluffy.
  • Sieve in the icing sugar and cream together until fully incorporated. Add a small amount of plant milk if the buttercream is too thick.
  • Prepare a piping bag with an open star nozzle and scoop the buttercream into the piping bag.
  • Take a cooled biscuit and pipe a swirl of buttercream on the bottom of the biscuit. Take another biscuit and spoon a small amount of jam into the centre and then sandwich both biscuits together.
  • Do this for all the Viennese Whirls and serve!
This recipe was republished with permission from Project Vegan Baking.
Find the original recipe here


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