Viennese swirls selection- mocha swirls, classic and custard cream.

This is my 100th post, so I thought we could all sit down to tea and biscuits, and what better biscuit than the Viennese swirl. Oh and by the way there’s a flavor to suit everyone’s taste! My personal favorite is the classic jam and butter cream, whats yours?

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Ingredients:
1/2 cup vegan margarine
1/2 cup vegetable shortening/ vegetable fat (i.e. trex)
2 tsp vanilla extract (for mocha version 2 tsp instant coffee + 2 tsp boiling water, cooled)
1/3 cup icing sugar
1/3 cup cornflour
1 1/2 cup plain flour (replace 1/4 cup flour for cocoa powder for mocha version)

Butter cream filling:
2 level tbsp vegan margarine
2 level tbsp vegetable shortening
1 tsp vanilla extract
3 tbsp soy milk
8-10 tbsp icing sugar

variations-
For custard version add 2 tbsp vegan custard powder
for mocha version add 1 1/2 tsp coffee mixed with 1 1/2 tsp hot water and allow to cool
for the classic version spread the plain butter cream on one side and 1/2 tsp raspberry jam on the other.

Method:
Line two cookie sheets with grease proof paper and preheat the oven to 190c/370f. Beat the vegan marg and vegetable shortening together in a mixing bowl until softened. Whisk in the vanilla followed by the icing sugar and the cornflour, beat together until combined, slowly beat in the flour 1/2 cup at a time until all the flour has been incorporated. Transfer the mix to a piping bag and starting with the outside of the shape, pipe a 1 1/2″ circle and swirl towards the middle to fill.Repeat until you have used up all the mixture, spacing the piped swirls slightly apart. Bake for 13-15 minutes until firm to the touch, allow to cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely ready for filling.

To make the filling, beat the margarine and vegetable shortening together with a fork until nice and fluffy, whisk in the soy milk and vanilla (or whatever variation’s ingredients). Slowly whisk in the icing sugar until fully incorporated. Spread on one-of of the cooled biscuits and gently press another one on top, allow to set. Add jam on one side if you want the classic style biscuit, and enjoy with tea! Eat on day of putting together.

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33 thoughts on “Viennese swirls selection- mocha swirls, classic and custard cream.

  1. Oh my goodness, when I saw this in my reader I instantly became incredibly hungry..even though I’m having breakfast..becoming hungry, whilst eating. Yep, they look amazing basically 🙂

  2. I don’t know about Viennese but by the natural progression of Chinese whispers these biscuits (not cookies you Americans BISCUITS in Australia 😉 ) arrived here in our Antipodean far flung continent as “Melting Moments” and so that is how I am going to translate this recipe. Steve loves them. He would do far more intricate tricks than the dogs are willing to perform for a plate of these so I am going to make some today to see just how low he will go for an amazing vegan biscuit (and he is omni 😉 )…way to go Alex, now I can keep the biscuit barrel full of these babies and get ANYTHING I want from now on…I owe you bigtime 😉

  3. 100 Posts! Yeehaw! Dude, your so prolific! I love it! My heart is totally melting over these gorgeous cookies…. That bakery is going to be insane if they don’t start featuring your treats. Just bring these to work…. You’ll show em! 🙂

  4. I am hooked! Your site is beautiful, I could hardly choose where to look first!
    Shame you don’t have a cafe in Auckland, I would happily stop in there.
    Thanks for coming by and liking my post too.
    I’ll really enjoy following you.
    Take care
    Janet 🙂

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