Vegan Viennese Whirls Special Christmas

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Vegan Viennese Whirls Special Christmas

Just wanted to ask about storing these lovely swirls. I know it says you can keep them for up to 2 days in the refrigerator....silly question but what do you recommend storing them in? Would a plastic or airtight container make them sweat? Should they be left on a plate open or covered? Anyway I'm sure you'll put me right!!! Many thanks x

Ingredients

• 1 tbsp corn flour mixed with 2 tbsp cold water
• 2 tsp vanilla paste, or extract
• 1 tbsp dairy-free milk, if needed
• 200 g / 3/4 cup + 2 tbsp dairy-free butter, choose a good-tasting one!
• 125 g / 1 cup icing sugar
• 310 g / 2 3/4 cup plain flour

For the filling

• Seedless raspberry jam
• 75 g / 1/3 cup dairy-free butter
• 125 g / 1 cup icing sugar

Instructions

1. Frist, Preheat the oven to 180C / 350F and line two baking trays with baking paper.
2. Then Mix the dairy-free butter and icing sugar together in a large bowl. 
3. Then Add the rest of the ingredients, except the dairy-free milk.
4. Next, If the mixture is too stiff/thick, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
5. Next, Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. 
6. Then Starting from the outside, working your way in. Try and keep them all the same size!
7. Next, Bake for approx 12-15 minutes until lightly golden.
8. Leave to cool completely.
9. Meanwhile, make the buttercream by simply whisking the dairy-free butter and icing sugar together until sweet and thick.
10. Spread about a tablespoon of the buttercream onto half of the cookies. Dollop a teaspoon of rapsberry jam onto the other half and sandwich together.
11. Serve or keep refrigerated for up to 2 days! 
12. they're ready to enjoy!

Recipes adapted from :   coriandercooks.com