Lemon Viennese Whirls

Name: Lemon Viennese Whirls
Ingredients: 200 grams (7 ounces) vegan butter, at room temperature; 50 grams (13⁄4 ounces) icing (confectioners’) sugar; 1 teaspoon vanilla extract; a pinch of salt; 200 grams (7 ounces) plain (all-purpose) flour; 15 grams (1⁄2 ounce) corn flour (cornstarch); 1⁄2 teaspoon baking powder; zest of 2 lemons; 100 milliliters (31⁄2 fluid ounces) lemon juice (about 2 large lemons); 30 milliliters (1 fluid ounce) soya milk; 100 grams (31⁄2 ounces) castor (granulated) sugar; a pinch of turmeric powder; 35 grams (11⁄4 ounces) vegan butter; 250 grams (9 ounces) vegan butter block; 500 grams (1 pound 2 ounces) icing (confectioners’) sugar; 1 tablespoon plant milk; 1 tablespoon vanilla extract; 1⁄2 recipe quantity of American buttercream (see above); juice of 1 lemon; 6 to 8 teaspoons vegan lemon curd (see above)

goop.com

“These biscuits are so soft and buttery, they literally melt in your mouth. They look like they require lots of effort but take little to no time to make.” —Cox

View full recipe on goop.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goop.com.

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