Vegan Viennese Whirls

• Vegetarian

• Refrigerated

  • 1 tbsp Dairy-free milk

• Condiments

  • 1 Raspberry jam, seedless
  • 2 tsp Vanilla paste

• Baking & Spices

  • 1 tbsp Corn flour mixed with
  • 250 g Icing sugar
  • 310 g Plain flour

• Dairy

  • 275 g Butter, dairy-free

Found on wallflowerkitchen.com

Description

Ingredients

• 200g / 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)
• 75g / ⅓ cup dairy-free butter
• 125g / 1 cup icing sugar
• Seedless raspberry jam

Directions

• 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 approx 12-15 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!