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These biscuits are so soft and buttery, they literally melt in your mouth. They look like they require lots of effort but take little to no time to make.

Lemon Viennese Whirls [Vegan]



What Ingredients Do You Need To Make Lemon Viennese Whirls [Vegan]

For the Biscuits:
  • 7 oz (200g) vegan butter at room temperature
  • 1 3/4 oz (50g) icing (confectioners') sugar
  • 1 teaspoon vanilla extract a pinch of salt
  • 7 oz (220g)plain(all-purpose) flour
  • 1/2 oz (15g) cornflour (cornstarch)
  • 1/2 teaspoon baking powder
  • zest of 2 lemons

For the Filling:

  • 1/2 recipe quantity of American buttercream
  • juice of 1 lemon
  • 6-8 teaspoon vegan lemon curd

For the American Buttercream:

  • 9oz (250g) vegan butter block
  • 1 lb 2oz (500g) icing (confectioners') sugar
  • 1 tablespoon plant milk
  • 1 tablespoon vanilla extract

How To Make Lemon Viennese Whirls [Vegan]

For the American Buttercream:
  1. Cut the vegan block into cubes, then place it into the bowl of a stand mixer fitted with a paddle attachment if you have one -or into a large mixing bowl if you are using an electric hand whisk. Mix on high speed until the butter looks creamy.
  2. Add the icing sugar, milk, and vanilla extract and mix with a wooden spoon until the icing sugar is combined slightly with the butter (this just stops the icing sugar from going everywhere), then use the machine or electric whisk again to beat on high until fully combined.
  3. Continue to beat the icing for another few minutes until it looks very soft and light -the longer you beat it, the fluffier it becomes, meaning it is a much nicer texture to eat. At this point, you can add in any other flavors. you want to. Enjoy!

For the Cookies:

  1. Line two baking trays with baking parchment.
  2. Put the butter and icing sugar into the bowl of a stand mixer if you have one - or into a large mixing bowl if you are using an electric hand whisk - and beat together until light in color and fluffy. Add the vanilla and salt and mix until fully incorporated.
  3. Add the flour, cornflour, baking powder and lemon zest and mix until just combined and a smooth dough is formed -try not to over-mix.
  4. Transfer the dough to a piping bag fitted with a star nozzle and pipe swirls of the dough onto the lined baking trays. You should be able to pipe between 12-16 biscuits from the batter. Place the trays into the freezer for 30 minutes before baking - this will ensure they hold their shape when baked. Meanwhile, preheat the oven to 160°C (315°F) fan.
  5. Once the biscuits have had their time in the freezer. bake them for 12 minutes, or until they are lightly golden on the edges -they don't want to be dark in color. Once baked, remove from the oven and leave to cool fully on the trays.
  6. Meanwhile, make the American buttercream using the quantity opposite and following the directions on page 171, adding the lemon juice. Spoon it into a piping bag fitted with a star nozzle.
  7. Once the biscuits are cool.pipe a swirl of buttercream onto half of the biscuits, then spread a teaspoon of lemon curd onto the other half. Sandwich the biscuits together so they are filled with both lemon curd and buttercream. Enjoy!


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