With the Great British Bake Off in full swing, I’m determined to bake along and prove nearly everything can be made friendly, delicious and beautiful. I’m a bit behind with my writing up so don’t expect recipes to be in sync with the series – my raspberry Jaffa Cakes will feature at some point down the line!
Last week’s technical challenge was Viennese Whirls, the ideal biscuit recipe to recreate for our picnic today. Viennese whirls are pretty filled cookies – a short crumbly biscuit piped into a cute shape and mine filled with dairy-free buttercream. This version contrasts a dark cocoa-rich cookie with light fluffy white buttercream giving a dramatic effect. Also the bitterness of the cookie works well to balance the sweetness of the buttercream. These would be perfect for any elegant tea party, for people or teddy bears!
(dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
makes about 6 sandwich cookies, multiply for more!
100g/ 1/2 cup dairy-free margarine
25g/ 2tbsp icing sugar
25g/ 2tbsp cocoa powder
100g/ 3/4-1 cup flour
1 tbsp dairy-free milk
- Preheat the oven to 180 degrees Centigrade/Gas mark 4
- Cream together the margarine and icing sugar until light and fluffy
- Sift in the cocoa and flour and add the milk. Mix to make a stiff dough
- Transfer to a piping bag and pipe swirls onto the baking sheet, or simply roll out even sized balls
- Bake for 15-20 minutes
- Cool on a wire rack
- Sandwich together with fluffy buttercream (see recipe here)