Clementine and ginger viennese whirls

A plate topped with buttery swirl biscuits and filled with a ginger buttercream

  • 15259
  • Total time 50 minutes
  • Note + chilling
  • Difficulty Easy


  • Kerrygold Pure Irish Salted Butter 250g, softened
  • vanilla bean paste 1/2 tsp
  • clementines 2, zested
  • icing sugar 75g
  • plain flour 250g
  • cornflour 2 tbsp
  • Kerrygold Pure Irish Salted Butter 75g, softened
  • icing sugar 150g
  • vanilla bean paste 1 tbsp
  • diced stem ginger 25g, plus 1 tbsp of syrup from the jar


  • 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.

Nutritional data

  • kcals 301
  • fat 17.6g
  • saturates 11.6g
  • carbs 33.5g
  • sugars 18.1g
  • fibre 0.8g
  • protein 1.8g
  • salt 0.4g

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