6oz margarine 2oz icing sugar 1/2 tsp vanilla essence 6oz flour 9 glace cherries
Make a piping bag out of greaseproof paper. Cream together m,argarine and sifted icing sugar. Stir in sifted flour. Pipe 18 whirls onto a greased baking sheet far enpugh apart to allow a little spreading. Top each whirl with half a cherry. Bake at 170C (Gas Mark 3) for 20 minutes until pale gold. Leave to cool for 5 minutes before transferring to a wire cooling rack.
Added June 2003