VIENNESE ROSETTES
Servings: 24 people
Equipment
- mixing bowl
- Piping Bag
- Baking Trays
Ingredients
- 150 g Butter or Margarine
- 50 g Caster Sugar
- 150 g Self Raising Flour
- ¼ tsp Vanilla Essence
- 4 Glace Cherries
Instructions
- Preheat oven Electric 180 C/Fan 160 C, Gas 4
- Cream fat and sugar,add essence and flour,beat well with wooden spoon
- Place mixture in a piping bag with ½" nozzle and pipe rosette onto greased baking sheet and place a piece of cherry in the centre of each
- Bake for 10 - 15 mins