Savory Clementine viennese whirls Recipe

The brightest spot in my winter baking rotation is undoubtedly the zesty aroma of fresh citrus paired with rich, buttery dough.

I make these Clementine viennese whirls whenever I need a cookie that balances bright fruit notes with a tender, melting texture.

The Magic Behind This Clementine viennese whirls

The combination of crumbly, short biscuit and creamy filling creates an incredible texture that disappears instantly.

You will appreciate how the spicy kick of stem ginger in the buttercream cuts through the sweetness perfectly.

This recipe requires only simple pantry staples and comes together quickly for an impressive looking treat.

If this citrusy delight hit the spot, you’ll want to try my Quick Orange Creamsicle Cupcakes Recipe next, plus the Quick Orange Cinnamon Rolls Recipe delivers the same bold flavors.

Gathering Your Clementine viennese whirls Ingredients

Here’s what you’ll need to get started:

• Salted butter: You need high-quality butter that is very soft to ensure the dough pipes easily.
• Vanilla bean paste: Adds those lovely speckles and a depth of flavor that extract just can’t match.
• Clementine zest: Freshly grated zest provides the essential citrus oil that perfumes the entire cookie.
• Icing sugar: Used in both the dough and filling to create a texture that melts on your tongue.
• Plain flour: The structural base of the cookie, providing just enough hold while staying tender.
• Cornflour: This is the secret ingredient that gives the whirls their characteristic shortness and delicate crumble.
• Stem ginger: Finely diced preserved ginger adds a warm, spicy bite to the rich buttercream.
• Ginger syrup: A spoonful from the stem ginger jar brings extra moisture and flavor to the filling.

My Method for Perfect Clementine viennese whirls

Let’s get cooking!

1. Begin by preheating your oven to 180C (160C fan) and lining two large baking sheets with non-stick baking paper. Place the softened butter, vanilla bean paste, finely grated clementine zest, and icing sugar into a large mixing bowl and beat vigorously until the mixture is pale, smooth, and very creamy.
2. Sift the plain flour and cornflour directly into the bowl with the creamed butter mixture to remove any lumps. Gently fold the dry ingredients into the butter using a spatula or wooden spoon just until a soft, uniform dough forms, being careful not to overwork it which could make the cookies tough.
3. Transfer the dough into a piping bag fitted with a large open star nozzle and pipe 5cm rosettes or swirls onto your prepared baking trays, leaving about an inch of space between each one. Place the trays in the refrigerator to chill for at least 30 minutes; this critical step ensures the Clementine viennese whirls hold their beautiful shape during baking.
4. Bake the chilled cookies in the preheated oven for 10 to 12 minutes until they are firm to the touch and pale golden around the edges, though they should remain fairly pale in the center. Allow them to cool on the baking trays for 5 minutes to firm up before carefully transferring them to a wire rack to cool completely.
5. While the biscuits cool, prepare the filling by beating the butter in a clean bowl until soft, then gradually adding the icing sugar and beating until fully combined. Mix in the vanilla bean paste, diced stem ginger, and ginger syrup, beating on high speed until the buttercream is light, fluffy, and aerated.
6. Once the cookies are completely cold, pipe or spread a generous amount of the ginger buttercream onto the flat side of half the biscuits. Gently press the remaining biscuits on top to create sandwiches, being careful not to crack the delicate shortbread as you assemble them.

My Best Tips for Perfect Clementine viennese whirls

Chilling the piped dough before baking is the absolute most important step to ensure your Clementine viennese whirls keep their definition.

I always use soft room temperature butter because it makes piping the thick dough much easier on your hands.

If your buttercream feels too stiff, add a tiny drop of milk, but be careful not to make the filling too runny for the sandwich.

Best Ways to Enjoy Clementine viennese whirls

A warm cup of Earl Grey tea makes the perfect companion for these citrusy cookies.

These treats look beautiful stacked on a simple white platter for afternoon tea or holiday gatherings.

I love seeing how your baking turns out, so please follow me on Pinterest to share your photos and find more cozy recipes.

Clementine viennese whirls Recipe

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• Author: Amelia Bryan
• Total Time: 52 min
• Yield: 14 whirls
• Diet: Vegetarian

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Description

Buttery, melt-in-your-mouth biscuits infused with fresh clementine zest and sandwiched with a zesty ginger buttercream filling.

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Ingredients

• 255g plain flour
• 250g salted butter, very soft
• 70g icing sugar
• 2 tbsp cornflour
• 2 clementines, zest only
• 1/2 tsp vanilla bean paste
• 150g icing sugar (for filling)
• 75g salted butter, softened (for filling)
• 1 tbsp vanilla bean paste (for filling)
• 25g stem ginger, finely diced
• 1 tbsp ginger syrup (from the jar)

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Instructions

1. Preheat the oven to 180C (160C fan) and line two baking trays with parchment paper.
2. In a large bowl, beat the 250g softened butter, vanilla bean paste, clementine zest, and 70g icing sugar until pale and creamy.
3. Sift in the flour and cornflour, then fold gently until a soft dough forms.
4. Spoon the dough into a piping bag with a large star nozzle. Pipe 5cm rosettes onto the trays, spacing them apart.
5. Chill the trays in the fridge for 30 minutes to help the cookies hold their shape.
6. Bake for 10-12 minutes until pale golden at the edges. Cool on trays for 5 minutes, then move to a wire rack.
7. For the filling, beat the 75g butter until smooth, then beat in the 150g icing sugar until fluffy. Add vanilla, diced ginger, and syrup.
8. Pipe or spread buttercream onto the flat side of half the biscuits and sandwich with the remaining halves.

Notes

Ensure your butter is very soft before starting, or the dough will be difficult to pipe. If you don’t like ginger, you can substitute it with orange marmalade or simple vanilla buttercream.

• Prep Time: 40 min
• Chilling Time: 30 min
• Cook Time: 12 min
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 whirl
• Calories: 305
• Sugar: 18g
• Sodium: 0.4g
• Fat: 17g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 0.8g
• Protein: 1.9g
• Cholesterol: 45mg

Keywords: Clementine viennese whirls, clementine biscuits, ginger buttercream cookies, homemade viennese whirls, citrus baking