Vanilla Cookie (Viennese Whirls)
These sandwich cookies are so pretty and tasty.
Ingredients
- 1/2 cup gluten-free flour (e.g. coconut, almond flour)
- 1 tbsp olive oil (plus more)
- 1 tsp maple syrup or honey
- 3 tbsp water plus additional water
- pinch or salt
- lemon (optional)
- raspberry jam (optional)
Instructions
- Combine ingredients. Use enough water to make a paste that can be piped through a piping bag. Let rest for at least 10 minutes in refrigerator. For gluten-free flours, you will need more water than you would for gluten flours. So if it feels like you're adding a lot of water, don't worry. Use enough for it to hold together without excess dripping water. This will be a soft dough.
- Add the dough to a piping bag with a star shape decorative tip for Viennese whirls. Make a round loop (like a wreath or rosette).
- Bake on 325°F/165°C for 12 minutes or until bottom edges are golden brown. For a more even bake or more crunchy cookie: flip cookies over and then bake tops for another 2 minutes.
- Let cool, and take 2 cookies to make a top and bottom sandwich and then fill middle with jam or add a dollop gem of jam on the top.