PIPED SPIRALS WITH RASPBERRY JAM
Prep Time
40 minutes
Total Time
55 minutes
These shortbread cookies are usually made with lots of eggs, but it’s so easy to make a vegan version that is both beautiful and delicious. Plus, you’ll find that most of the ingredients are already in your pantry. Now, that’s a sweet recipe!
Excerpted from Easy Vegan Baking, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2018 by Jérôme Eckmeier and Daniela Lais
Ingredients
- 14 Tablespoons (13/4 sticks) vegan margarine, softened
- 3/4 cup powdered sugar, well-sifted
- 1/4 teaspoon vanilla extract
- 1 pinch of salt
- 23/4 cups spelt flour
- 1/3 cup cornstarch
- 1 (12-ounce) jar raspberry jam
- 9 oz. (250g) vegan dark chocolate
- Soy creamer, if needed (see Tip)
TIP: The dough may vary in consistency depending on the flour. If it is too firm, add a bit of soy creamer to soften. If it is too soft, add more flour to stiffen. These spiral cookies are also delicious with a vegan chocolate-hazelnut spread.
Directions
To Make the Cookies
- Preheat oven to 350˚F (180˚C).
- Line a baking sheet with parchment paper.
- Cream margarine and powdered sugar in a bowl with an electric mixer on highest setting until light and fluffy. Stir in vanilla extract and salt.
- In a separate bowl, combine spelt flour and cornstarch. Add to butter mixture and mix until well-combined. See Tip.
- Transfer the dough to a piping bag with a star nozzle attached.
- Pipe 16 spiral rings onto the prepared baking sheet.
- Bake in center of oven for about 15 minutes or until the cookies turn slightly golden. Remove and leave on baking sheet to cool completely.
To Make the Jam Topping
- In a small pan, warm jam over low heat.
- Remove from heat and spread a generous quantity of jam over 8 of the cookie rings. Place the remaining cookies on top and leave to set.
- Melt chocolate in a double boiler.
- Dip cookies in chocolate to decorate as desired and place on a wire rack to dry.
- Store in a cookie tin in a cool, dry location.
Recipe Note
ABOUT THE CHEFS
Daniela Lais has been vegan for more than 16 years and is passionate about ethical eating. She worked for many years at one of the oldest vegetarian/vegan restaurants in Graz, Austria. She has been a journalist for over 10 years. She splits her time between Portland, OR, and Austria. She is also the co-author of DK’s Easy Vegan Baking (2018). Find more of Daniela’s recipes at https://www.facebook.com/laisdaniela.
Jérôme Eckmeier has been cooking vegan food and following a vegan diet for many years and regularly conjures up inspirational new vegan dishes for his online cooking show and blog. He has trained as a chef and food technician and worked in numerous prestigious restaurants in Germany and elsewhere. He is also the co-author of DK’s Easy Vegan Baking (2018). Find more of Jérôme’s recipes at http://www.jeromeeckmeier.com/
