Viennese Whirls. Gluten, Dairy, Soya, Egg free and Vegan. 


Our family are pretty partial to a Viennese Whirl and as always I like to make sure Roo can have the same as everyone else. After lots of searching and trying we finally found a recipe that works, with a few tweaks to make it perfect for us. 

There is an abundance of options here to make the Whirls healthier, prettier or a different flavour. I’ll pop some of these after the recipe. 

These were really quick and easy to make, with a little time needed for piping but they’re really quick to bake too. This recipe will give you 10-12 good sized biscuits depending on the size you pipe the rounds. 

These biscuits have a slight crunch on the outside and are soft and crumbly in the centre. They have a lovely, delicate vanilla flavour and are really good to eat without the filling. 

Stored in an airtight container the biscuits will last upto 3 days. If filled with buttercream, store in the fridge for 2 days. 


Ingredients 

  • 200g Dairy and Soya free Margarine
  • 125g Icing Sugar 
  • 310g Gluten Free Plain Flour 
  • 1 tablespoon Cornflour mixed with 2 tablespoons cold water 
  • 1 teaspoon Vanilla Extract 
  • 1 tablespoon Dairy free Milk (if necessary) 

Filling 

  • 50g Dairy and Soya Free Margarine 
  • 100g Icing Sugar 
  • 1 teaspoon Dairy free Milk (if necessary)
  • Raspberry Jam


Method 

  1. Preheat the oven to 180c and line two baking trays with parchment paper. 
  2. In a large bowl, cream the margarine and icing sugar together until smooth. 
  3. Add the remaining ingredients, excluding the milk, and using a wooden spoon beat together until you have a smooth, thick biscuit dough. Add the milk now if you feel the dough will be too difficult to pipe. You want the dough to be firm but pipeable. 
  4. Spoon the dough into a piping bag, fitted with a wide star nozzle and pipe 24 circles, leaving about a centimetre gap in between each circle. 
  5. Bake in the centre of the oven for 10-13 minutes until very lightly golden. 
  6. Transfer to a wire rack to cool completely. 
  7. Once cool make the buttercream by creaking the margarine and icing sugar together. If the buttercream is too thick add the milk and beat again. 
  8. Spread a small amount of buttercream onto one biscuit and a small amount of Raspberry Jam onto another. Sandwich together and repeat until all of the biscuits are used. 

Enjoy! 


*Notes* 

For a chocolate whirl replace 40g Gluten Free Plain Flour with 40g Cococa Powder (ensuring this is allergen friendly). 

For a healthier version, whip coconut cream in place of the butter cream. You could also use coconut sugar or sweetener in place of the icing sugar. 

For something more decorative, colour half of the dough and spoon into the piping bag carefully along with the plain dough. This will give a two tone effect. You could also spread a small amount of colouring on the inside of the piping bag and this will give a similar effect. 

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