These vegan Viennese whirls are flavoured with apple and cinnamon. They look very impressive and elegant but they’re easier to make than you’d expect.
I make quite a lot of biscuits so I felt quite confident at recreating something from this week’s Great British Bake Off. Then I saw what the bakers had to make and no longer felt so sure of myself! It was a choice of 24 identical decorated biscuits, Viennese whirls or a colossal gingerbread construction. Decoration has never been my strong point and the only time I’ve tried to make a gingerbread house it fell apart. And that was just a house, not a pub, church or city skyline as some of the contestants attempted! So Viennese whirls it had to be.
These Viennese whirls are suitable for vegans
I decided to make a vegan version of the whirls with an apple and cinnamon filling, rather than the traditional raspberry jam.
They turned out really welI, the only problem being that I think I used the wrong piping nozzle as they didn’t quite look right! So Mary and Paul may not have passed them but I think they taste great. My kids loved them too, perhaps unsurprisingly as I usually give them sugar free biscuits!
I’ll be joining this post up with the Great Bloggers Bake Off hosted by the lovely Jenny at Mummy Mishaps. If you get a chance go over and take a look at what the other bloggers have been making this week. The Great Bloggers Bake Off is sponsored by Tesco.
Here are some of my Great British Bake Off inspired recipes:
Pin vegan Viennese whirls with apple and cinnamon for later
Here’s how to make vegan Viennese whirls:
Vegan Viennese whirls with apple and cinnamon
For the apple filling
- 1 large cooking apple
- 1/2 tbsp maple syrup
- 1/2 tsp ground cinnamon
For the biscuits
- 250 g dairy free spread
- 50 g icing sugar
- 250 g plain flour
- 50 g cornflour
- 1 tsp vanilla extract
For the buttercream
- 50 g dairy free spread
- 100 g icing sugar
- 1/2 tsp vanilla extract
First make the apple filling. Peel and chop the apple. Place in a small saucepan with the maple syrup and ground cinnamon. Cover and cook over a low heat for 10-15 minutes, stirring occasionally, until you have a sauce-like consistency. Remove the lid and continue cooking for a further five minutes to thicken. You don't want it to be too runny.
To make the biscuits first pre-heat the oven to 170°C (fan) and line two baking trays with baking paper. Next place the spread and the icing sugar in a stand mixer or mixing bowl and beat until light and creamy. You might need to scrape the sides down a couple of times with a rubber spatula. Add the flour, cornflour and vanilla extract and continue to beat well until light and well combined.
Put half the mixture into a piping bag fitted with a large star nozzle. Pipe 16 biscuits on each tray leaving a little space in between. Bake in the oven for 15 minutes or until golden brown and firm to the touch. Allow to cool on the tray for a few minutes before removing to a wire rack to cool completely.
To make the buttercream whisk the spread, icing sugar and vanilla extract together until light and fluffy.
To assemble the biscuits, turn them all over. Cover half with a little buttercream and half with a little apple mixture, before sandwiching them together.
This recipe is adapted from one by The Hairy Bikers.
If you like this you might like these iced cinnamon buns with pumpkin jam.
Disclaimer: This post is kindly sponsored by Tesco.