A vanilla buttercream and a layer of raspberry jam sandwiched between two short, buttery biscuits!
Viennese Whirls. Melting Moments. Whatever you call them – this little jam and buttercream biscuit sandwich is dreamier than… dreamier than…. Colin Firth’s Mr Darcy! There, I said it.
Admittedly, that reference kind of came out of nowhere. But what can I say? The first thing that came to mind when I thought of dreamy things was the fountain scene in Pride & Prejudice. So sue me! Oh, and don’t sit there and act like y’all don’t know what I’m talking about.
Anyway, I digress.
I’ve been re-watching The Great British Bake Off lately – obsessed much? – and one of the technical challenges was Mary Berry’s Viennese Whirls. Hooooo boy! Have I had a hankering for them ever since. And, the only thing to do about these hankerings is to pop myself in the kitchen and set about making some vegan versions myself.
I was weirdly apprehensive about attempting these biscuits. I think perhaps on account of them being so heavily reliant on butter. And also the piping. I loathe piping. It fills me with so much anxiety.
Quiet unnecessarily so, it turns out.
My piping experience with these Vegan Viennese Whirls was actually a little, dare I say it, therapeutic! Well, the buttercream piping was therapeutic anyway – the biscuit dough is a little thicker and therefore resulted in some not-so-nice hand cramps about midway through.
But don’t let that put you off! The effort is well worth it. You will be rewarded with a lovely short, buttery biscuit that just crumbles and melts in the mouth. Then right in the center is a vanilla buttercream and a little relief from all that richness with some sharp raspberry jam.
Food Paradise. Population: You.
Give these beautiful babies a little go and let me know how you get on in comments below!
Tip: If you want your biscuits to keep a nice, crisp swirl shape in the oven, pop them in the fridge for 15 minutes before they go in the oven to let them rest.
Looking for more like this? Try…
Vegan Anzac Biscuits
Coconut & Raspberry Slice
Apple & Walnut Cookies
Vegan Compost Cookies
Recipe adapted from Mary Berry’s Viennese Whirls Recipe
Vegan Viennese Whirls
Ingredients
For the Biscuit
- 250 grams Vegan Butter softened
- 50 grams Icing Sugar
- 250 grams Plain Flour
- 25 grams Cornflour
- 1/2 tsp Baking Powder
For the Buttercream Filling
- 60 grams Vegan Butter
- 200 grams Icing Sugar
- 1/2 tsp Vanilla Extract
Jam Layer
- 120 grams Raspberry Jam
Instructions
- Heat oven to 180°c
- Line three baking trays with baking paper (or bake in batches). If desired, you can mark out 12 circles on each baking sheet as a guide to help you when piping the biscuits later on. I marked out 12 circles with a pencil using a 4cm round cutter. Make sure you turn the baking paper over and use the reverse side though!
- In a large bowl, beat together butter and icing sugar until pale and fluffy.
- Sieve in flour, cornflour and baking powder and then mix everything together well.
- Transfer mixture to a piping bag with a large star nozzle. Pipe onto the lined baking tray inside the circles – start from the outside of the circle and then work your way to the center.
- Place the trays in the oven and bake for 12 minutes, or until the biscuits are turning golden.
- Remove from the oven and allow to cool completely.
For the Buttercream:
- While your biscuits are cooling, prepare your buttercream.
- In a large mixing bowl, beat butter, icing sugar and vanilla extract until light and smooth.
- Transfer to a piping bag with a medium round nozzle.
To Assemble:
- Spoon a teaspoon of the jam onto the inside of one biscuit.
- Pipe a circle of buttercream on top of the jam.
- Place another biscuit on top of the buttercream and sandwich together.
- Dust with a little icing sugar if desired – then enjoy!
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