Name: Clementine and ginger viennese whirls
Total time: 50 min
Yield: Makes 13-15
Ingredients: 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; 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

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

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.