Viennese Whirls

Name: Viennese Whirls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 8
Cuisine: British
Ingredients: about 3 tbsp seedless raspberry jam; 75 g/2½ oz (5 tbsp) dairy-free butter; 125 g/4½ oz (1 cup) icing (confectioner’s) sugar, sifted; 2 tsp vanilla extract; 1 tbsp dairy-free milk (optional); 1 tbsp cornflour (cornstarch), mixed with 2 tbsp cold water; 1 tbsp cornflour (cornstarch), mixed with 2 tbsp cold water; 310 g/11 oz (heaped 2¼ cups) plain (all-purpose) flour; 1 tbsp cornflour (cornstarch), mixed with 2 tbsp cold water; 200 g/7 oz (heaped ¾ cup) dairy-free butter; 125 g/4½ oz (1 cup) icing (confectioner’s) sugar

Preparation info

Makes
8

Difficulty
Easy
Ready in
45 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

These beautiful shortbread swirls are sandwiched together with sweet raspberry jam and a light buttercream. It takes a little practise to make them look neat, but it is best to have a few imperfections to prove they are indeed homemade, I reckon.

Ingredients

For the biscuits

200 g/7 oz (heaped ¾ cup) dairy-free butter
125

Europe
United Kingdom
Mediterranean
Vegan
Cookies

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4 and line two baking trays with greaseproof paper.
Whisk the butter and icing sugar together in a large bowl. Stir in the rest of the biscuit ingredients, except the milk. You want the consi