Vegan Viennese Whirls
Vegan Viennese whirls - this vegan version of the classic British sandwich biscuits are rich, delicate, crumbly and melt-in-the-mouth.
Servings 10 biscuits
Equipment
- fabric piping bag
Ingredients
Biscuits:
- 200 g (7 oz) vegan block butter very soft
- 70 g (⅔ cup) icing (powdered) sugar
- 2 teaspoons vanilla extract
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- 45 g (⅓ cup) cornflour (cornstarch)
Buttercream:
- 75 g (5 Tablespoons) vegan block butter softened
- 140 g (1 cup + 3 Tablespoons) icing (powdered) sugar
- ¾ teaspoon vanilla extract
- about 10 heaped teaspoons raspberry or strawberry jam
Instructions
- Heat the oven to 180°C/160℃ fan/350°F/gas mark 4 and line two baking sheets with baking paper.
- Whisk the vegan butter, icing sugar and vanilla extract together with an electric mixer until smooth.200 g (7 oz) vegan block butter, 70 g (⅔ cup) icing (powdered) sugar, 2 teaspoons vanilla extract
- Sift in the flour and cornflour and mix until well combined. The dough should be stiff but malleable and pipeable, like a stiff buttercream consistency.200 g (1 + ⅔ cup) plain (all-purpose) flour, 45 g (⅓ cup) cornflour (cornstarch)
- Fit a strong fabric piping bag with a large open star nozzle and spoon the dough into the bag.
- Pipe swirls of the dough spaced apart on the baking sheets. I start in the centre of the circle and work outwards. They should be about 5 cm/2 in in diameter and you should get about 20-24 of them. It takes quite a bit of firm pressure to pipe the dough, but if it is too stiff to pipe, warm the piping bag up with your hands. Place the trays in the freezer for 15 minutes.
- Bake the biscuits for 15-18 minutes until golden. Leave to cool on the sheet for 5 minutes then carefully transfer to a wire rack to cool (the biscuits are very delicate and break easily).
- Once the biscuits have cooled make the buttercream. Whisk the butter with an electric mixer until smooth. Add the icing sugar and vanilla extract and continue to whisk for a good few minutes until it is very light and fluffy.75 g (5 Tablespoons) vegan block butter, 140 g (1 cup + 3 Tablespoons) icing (powdered) sugar, ¾ teaspoon vanilla extract
- Transfer the buttercream to a piping bag fitted with a large star or rose nozzle. Pipe swirls of buttercream on the underside of half of the biscuits. Spread a little jam on the underside of the other half. Sandwich them together and serve. Best eaten on the day they are assembled.about 10 heaped teaspoons raspberry or strawberry jam
Notes
- See post above for tips, details and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Take the butter out of the fridge at least a couple of hours before baking. It needs to be extremely soft, otherwise your dough will be too stiff to pipe.
- If you are struggling to pipe the dough it usually means that it is too cold, NOT that it needs more liquid. If it is too stiff, pop the bowl in a warm spot for a few minutes, or use the warmth of your hands to warm up the piping bag.