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?
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
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.
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.