- 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!