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Clementine and ginger viennese whirls

• Edd Kimber

Published: December 3, 2021 at 2:28 PM

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Makes 13-15

Easy

Total time: 50 mins

+ chilling

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A rich yet light butter cookie made with clementine zest and filled with punchy ginger buttercream makes for a delicious alternative to more traditional Christmas fare – perfect on those winter days paired with a steaming mug of tea or coffee

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Try this festive twist on Viennese whirls, then check out our classic Viennese whirls, lemon biscuits, shortbread and more biscuit recipes.

Ingredients

Nutrition

• 250g Kerrygold Pure Irish Salted Butter

  softened

• 1/2 tsp vanilla bean paste

• 2 clementines

  zested

• 75g icing sugar

• 250g plain flour

• 2 tbsp cornflour

GINGER BUTTERCREAM

• 75g Kerrygold Pure Irish Salted Butter

  softened

• 150g icing sugar

• 1 tbsp vanilla bean paste

• 25g diced stem ginger

  plus 1 tbsp of syrup from the jar

Nutrition: per serving

• kcal301
• fat17.6g
• saturates11.6g
• carbs33.5g
• sugars18.1g
• fibre0.8g
• protein1.8g
• salt0.4g

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Method

• step 1

  Heat the oven 180C/160C fan/gas 4 and line two baking trays with baking paper.

• step 2

  Put the butter, vanilla, clementine zest and icing sugar into a large bowl and beat together until smooth and creamy. Sift the remaining ingredients into the bowl and gently mix together until a uniform dough forms – this can easily be done either by hand with a wooden spoon or using a mixer.

• step 3

  Scrape the dough into a piping bag fitted with a large star tip. Pipe onto the prepared baking trays forming into 5cm rounds, with an inch or so between each biscuit – you should end up with 26-30 biscuits. Chill the trays of biscuits for 30 minutes before baking to ensure the dough is cold and help them retain their shape.

• step 4

  Bake the biscuits for 10-12 minutes or until pale golden around the edges but still pale in the centre. Leave to cool on the baking trays for five minutes before transferring a wire rack to cool completely.

• step 5

  To make the buttercream, beat the butter in a large bowl until smooth and creamy, then slowly add the icing sugar a little at a time, beating until fully combined. Add the vanilla and beat on high speed until light and fluffy. Add the ginger and syrup, and beat briefly combine.

• step 6

  To assemble the biscuits, pipe or spread little buttercream onto the base of half the biscuits and sandwich with a second biscuit. These will keep well for around four days in an airtight container.

Find more festive clementine recipes here

Authors

Edd KimberBaking columnist

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