- 175g (6oz) Kerrygold Pure Irish Unsalted Butter
- 175g (6oz) Plain Flour
- 50g (1.7oz) Icing Sugar
- 1 Drop or 1/2 tbsp Vanilla Essence
- To decorate use Cherries or Almonds
Lightly cream the Kerrygold butter and sugar.
Beat in vanilla essence and then gradually beat in flour
Using a No. 6 meringue pipe, make 1 inch whirls on a well buttered baking sheet.
Top each biscuit with a cherry or a split almond.
Bake in a preheated oven, 180°C (350°F) for 20 minutes until pale golden colour.
Allow to cool on a wire tray.
Store in an airtight tin.