Vegan Viennese Whirls


Delicious shortbread biscuits, sandwiched together with vegan buttercream and raspberry jam.


  • 200 g / 3/4 cup + 2 tbsp dairy-free butter choose a good-tasting one!
  • 125 g / 1 cup icing sugar
  • 310 g / 2 3/4 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


  • 75 g / 1/3 cup dairy-free butter
  • 125 g / 1 cup icing sugar
  • Seedless raspberry jam


  1. Preheat the oven to 180C / 350F and line two baking trays with baking paper.
  2. Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
  3. 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.
  4. 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!
  5. Visit Vegan Viennese Whirls@wallflowerkitchen.com For Recipe Instructions.


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