Vegan Lemon Viennese

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Vegan Lemon Viennese

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Ingredients

10 portion(s)

Viennese

50 g sugar
2 tbsp lemon juice
200 g Dairy free butter
1 tsp vanilla extract
1 pinch salt
1 pinch baking powder
220 g flour

Butter icing

150 g sugar
100 g Copher or Nuttelex Baking Butter
7 g dairy free milk
1 tsp vanilla extract

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6

50min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Baking Biscuit/cookie Egg free Lactose free Non-dairy Vegetarian Nut free Gift Snack

Recipe's preparation

VIENNESE

Add 200g sugar. Place lid and measuring cap on. Turn to speed 10 for 10seconds.

Place 150g of it aside in a bowl for the Butter icing

Add 2tbsp lemon juice, 200g dairy free butter and 1 tsp vanilla extract. Place lid and measuring cap on. Turn to 20 sec/speed 4

Scrape down sides

Add a pinch salt, 220g flour and 1/2 teaspoon of baking powder. Place lid and measuring cap on. Turn to 20 sec/speed 4

Roll approximately a tablespoon of mixture into a ball and place on a baking tray with baking paper. Press down with a fork OR pipe them into spirals on the baking tray.

Preheat oven 160 degrees celsius

Place baking tray in the freezer for 30 minutes

Place in oven for 40 minutes 160degrees

Dough clean or cold clean mixing bowl and dry.

Butter Icing

Place 150g of icing sugar that was placed aside in mixing bowl.

Add 100g Copher or bakers Nuttelex, 7g dairy free milk and 1 tsp vanilla extract. Place lid and measuring cap on. Turn to 1 min/speed 4

When biscuits are out of the oven cooled to room temperature, pipe or spoon butter icing on the bottom of the biscuit. Add the second biscuit to form icing in the middle.

Place in container and immediately in the fridge to set

Accessories you need

Spatula TM5/TM6
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Tip

Place in a container in the fridge or in the freezer for a longer storage time

Nuttelex cook and bake butter is best so icing sugar sets hard.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.