Vegannese Whirls

Published on Monday 19th November 2018 by DJ Kirkby

I adapted these from an original recipe by Wallflower Kitchen.


For the cookies (makes 12)

  • 200 g vegan margarine (I used Pure)
  • 125 g  icing sugar
  • 310 g  plain flour
  • 1 tbsp cornflour mixed with 2 tsp vanilla
  • 1 tbsp dairy-free milk

For the sandwich filling

  • 75 g vegan margarine
  • 125 g icing sugar
  • Seedless jam (I used blackberry)


  1. Preheat the oven to 170C and line two baking trays with greaseproof paper.
  2. Whisk the margarine and icing sugar until creamy.
  3. Add the rest of the ingredients.
  4. Transfer to a piping bag with large star nozzle. Pipe the mixture into 24 small circular spirals (I marked mine out using a tablespoon as a template).
  5. Start from the outside of the circle and pipe in a spiral to the centre.
  6. Bake for approx 12-15 minutes.
  7. Make the filling by whisking the margarine and icing sugar together until smooth.
  8. Spread about a half teaspoon of the buttercream onto half of the cookies. Place a half teaspoon of jam onto the other half and sandwich together.

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