Margherite
22 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Butter; softened |
| 2½ | ounce | Icing sugar; sifted |
| 1 | Egg; beaten | |
| 8 | ounces | Plain flour |
| Vanilla essence | ||
| 11 | Glace (candied) cherries (about); halved (not imitation cherries) | |
Directions
From: viv@... (Viviane Buzzi)
Date: Fri, 18 Feb 94 21:30:30 +1100 I got this recipe from "Patisserie of Italy" by Jeni Wright Preheat the oven to 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 2-2½ innch 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. Makes about 22.
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