Butter Whirls

Ingredients

175g (6oz) unsalted butter (softened)
50g (2oz) icing sugar (sifted)
Half a teaspoon vanilla essence
175g (6oz) plain flour
8 or 9 glace cherries, halved

1. Cream butter with sugar and vanilla until light and fluffy.
2. Stir in flour.
3. Transfer mixture to forcing bag fitted with star-shaped meringue tube.
4. Pipe 16 to 18 flat whirls onto buttered baking tray or trays. Put half a cherry onto each.
5. Bake at Mark 4, 180°C, 350°F, for about 20 minutes (or until pale gold)

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