Made with only 6 ingredients, these Vegan Viennese Whirls are unbelievably moreish! Melt-in-your-mouth sandwich cookies are filled with raspberry jam and a vanilla buttercream swirl. They’re simple, easy and delicious. You won’t stop at just one!
What is a Viennese Whirl?
If you haven’t heard of Viennese whirls before, you’ve been missing out! Viennese whirls are a British biscuit consisting of a soft and buttery shortbread biscuit sandwiched with different fillings and decorations. The biscuit is piped into a swirl shape, said to be inspired by Austrian pastries. They look technical but they’re actually surprisingly easy to make.
A fun alternative to the classic ‘sandwich biscuit’, you can also enjoy them as a single cookie piped as a ‘squiggle’ or ‘ finger shape’ dipped in chocolate or spread such as Nutella or Biscoff. They’re super fun to get the kids or family involved with making, creating and decorating!
Why you’ll love this recipe:
- Basic ingredients : All the ingredients are basic pantry or fridge staples. You can whip these up at the last minute to satisfy a cookie craving!
- Only 6 ingredients: Not only are the ingredients basic, but you only need a few to make these delicious biscuits!
- Vegan friendly : This recipe is completely vegan friendly and free from any animal derived ingredients such as milk or eggs. It uses dairy-free alternatives such as dairy-free block butter and plant based milk.
- Unbelievably soft and buttery : The minute you bite into these Viennese Whirls, they melt in your mouth. They are light, soft and buttery.
- Easy to make : The cookies and buttercream come together in under 20 minutes.
- Fun to make: You’ll have so much fun piping the swirls, get creative with them!
- Great for parties / celebrations: They are great for sharing at parties and special celebrations like birthdays, baby showers and the Kings Coronation coming up this May.
With only 6 ingredients, store bought jam and a easy vanilla buttercream, these Viennese whirls couldn’t be simpler to make and prepare.
- Dairy-free butter – You want to use a vegan block butter. My favourites are Naturli Vegan Block or Flora Plant Butter. Leave it out at room temperature to soften before use. This will make it much easier to use / pipe the swirls.
- Plain flour – As we don’t need the biscuits to rise unlike cake or cupcakes, simply use plain / all purpose flour.
- Icing sugar – To keep the biscuits as light as possible, use icing sugar / powdered sugar as opposed to caster sugar! It works a dream!
- Vanilla – Use a good quality vanilla extract. Alternatively you can use the seeds from a vanilla pod.
- Dairy-free milk – You can use any dairy-free milk for this recipe, including almond, oat, soya and cashew milk.
- Jam – Classic viennese whirls use raspberry jam, use seeded or seedless depending on your preference.
How to make Vegan Viennese Whirls
While these tasty biscuits may look daunting, they are simple to make! The swirl / whirl shape is created using a star tip piping nozzle. Assembling the cookies is a very easy process:
Place all biscuit ingredients into a bowl, beat until soft. Transfer into a piping bag with a star tip nozzle, pipe rosette shapes on grease proof paper. Bake until golden in colour then allow to cool.
Beat the buttercream ingredients together until light, and creamy. Transfer into a piping bag fitted with a star tip nozzle.
Pipe or spread raspberry jam onto one biscuit, then pipe a swirl onto another biscuit. Sandwich together. Repeat.
Serve with a dusting of icing sugar over the tops of the biscuits.
How to shape a viennese whirl?
The biscuits are really the start of the show with this bake! They are gorgeous little swirl / rosette shapes which create elegant sandwich cookies. They are super easy to make, you just need a few tools and some helpful tips.
- Once you have mixed the biscuit mixture together and it’s soft, transfer into a piping bag fitted with a star tip nozzle. Make sure the biscuit mixture is soft enough to pipie. Sometimes, you might need some add a splash of dairy-free milk into the mixture to loosen it.
- Line some baking trays with grease proof paper.
- Start from the middle squeezing the piping bag, and work your way outward, creating a rosette shape. Repeat.
- Bake until golden then fill and sandwich together with vanilla buttercream and raspberry jam.
Viennese whirl tips and tricks
- The butter must be soft : Make sure to allow the butter to soften at room temperature for at least an hour before making the biscuits. This will make piping the whirls so much easier!
- Use a open star tip piping nozzle : In order to get those classic and iconic rosette swirls, use a medium sized star tip nozzle. I personal favourite is a Wilton 2D tip.
- Make sure the biscuits are cold before filling : To prevent the buttercream from melting when piped into the biscuits, make sure the biscuits are 100% cool before filling and assembling.