Melt in the mouth Viennese biscuits with a festive twist!
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You will need;
460g plain flour
190g icing sugar
6g vanilla extract or 3g vanilla powder
300g room temp vegetable spread or butter
20g cornflour
80g plant milk
250g icing sugar
80g vegan butter
6-12g plant milk (if needed)
6g vanilla extract or 1g vanilla powder
8 generous teaspoons of jam of your choice
Yellow fondant or sugar paste
You will also need; two baking trays, baking paper, a mixing bowl, a spoon, 2 piping bags, a rolling pin, small star cutter and a large nozzle
Method
1. Pre heat the oven to 160°c
2. Line your baking trays with baking paper, this will make sure your biscuits do not stick
3. Add the vegan butter and icing sugar to your bowl and mix until smooth, light and fluffy
4. Add the flour, cornflour and vanilla powder or extract to the bowl
5. Add the plant milk and mix again until you have a thick but smooth and malleable dough. If the dough is too thick, add a little more mix and mix again
6. Add the nozzle to a piping bag and spoon in the mixture
7. Pipe 8 Christmas tree shapes onto each baking tray, so that you have 16 altogether. Start piping the trunk and then zigzag up to pipe the tree shape
8. Bake at 160°c for 15-20 minutes. The Viennese biscuits are baked when they are light golden in colour and the undersides are firm and do not feel doughy. Leave the Viennese biscuits on their trays to cool while you make the stars and buttercream
9. In a clean bowl add the vegan butter and mix until light and fluffy
10. Add the icing sugar and vanilla and mix again until all combined
11. Keep mixing until the buttercream feels light and fluffy. If your
Buttercream seems too thick, add the plant milk a little at a time creamy and smooth
12. Spoon the buttercream mixture into a piping bag
13. Make 8 fondant stars by rolling out the yellow fondant and cutting out 8 star shapes
14. Turn 8 of the Viennese biscuits over, these will be the base of the sandwiches
15. Pipe a ring of buttercream around the edge of the biscuits
16. Add a generous spoon of jam into the centre of the buttercream ring
17. Repeat until all the base biscuits have the filling on them
18. Place the remaining 8 Viennese biscuits on top the correct way around to form the Christmas tree shaped sandwiches
19. Use a little blob of leftover buttercream to ‘glue’ the fondant stars on top of the trees
20. Dust a little icing sugar on top to make them look extra fancy!
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