Clementine and ginger viennese whirls

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

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.

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.

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.

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.

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.