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Print this Recipe    Margherite

Italian Margherite

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

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.

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