Description
Buttery, melt-in-your-mouth biscuits infused with fresh clementine zest and sandwiched with a zesty ginger buttercream filling.
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)
Instructions
- Preheat the oven to 180C (160C fan) and line two baking trays with parchment paper.
- In a large bowl, beat the 250g softened butter, vanilla bean paste, clementine zest, and 70g icing sugar until pale and creamy.
- Sift in the flour and cornflour, then fold gently until a soft dough forms.
- Spoon the dough into a piping bag with a large star nozzle. Pipe 5cm rosettes onto the trays, spacing them apart.
- Chill the trays in the fridge for 30 minutes to help the cookies hold their shape.
- Bake for 10-12 minutes until pale golden at the edges. Cool on trays for 5 minutes, then move to a wire rack.
- For the filling, beat the 75g butter until smooth, then beat in the 150g icing sugar until fluffy. Add vanilla, diced ginger, and syrup.
- 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