Italian Margherite

search

Italian Margherite

Ingredients

  • 150g/5oz butter, softened
  • 65g/2.5oz icing sugar, sifted
  • 1 egg, beaten
  • 225g/8oz plain flour
  • vanilla essence
  • about 11 glace cherries, halved

Instructions

Preheat the oven to 240C/475F. Line 2 baking sheets with nonstick baking paper. Put the butter and sugar in a bowl and cream together until light and fluffy. Beat in the egg. Sift in the flour, add a few drops of vanilla essence and beat until evenly incorporated to a soft, smooth dough. Fill a piping bag fitted with a 5mm/0.25in star or rosette nozzle with the mixture. Pipe on to the baking paper, making whirls 5-6.5cm/2-2.5in in diameter. Press half a cherry into the centre of each whirl. Bake for 5-6 minutes or until light golden. Transfer the biscuits on the paper to wire racks and leave to cool.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window