Vegan Viennese Whirls
Wallflower Girl
Wallflower Girl
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  • 15 mins Cook time
  • 20 mins Total time
  • 35 mins Delicious shortbread biscuits, sandwiched together with vegan buttercream and raspberry jam
  • / 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 Instructions 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 20 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! 3.5.3208
  • Vegan Shortbread
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