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Yield:
30 biscuits
Ingredients:
Instructions:
Instructions: Cream butter, sugar and egg together. Add vanilla and flour and mix until smooth.
Place in a piping bag fitted with a star nozzle and pipe small rosettes onto a greased baking tray lined with baking paper leaving a small amount of space between each to allow for some spreading. Top each with 1/2 a glace cherry and bake 380F/190C for 10 minutes until golden brown. Allow to cool on tray. Serve with afternoon tea. Email this Recipe:
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