Sprayed rosettes

Ingredients for 1 servings:

• 190 g flour
• 1 pinch of salt
• 180 g butter, soft
• 60 g sugar
• ½ tsp vanilla extract
• 2 tsp milk
• 2 tbsp candied cherries, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fine cookies from the piping bag

Line a baking sheet with baking paper. Preheat the oven to 180°C. Chop the candied cherries. Mix the flour with the salt and set aside. Cream the softened butter with the sugar until creamy. Stir in the vanilla extract and milk, then add the flour. Place the batter into a piping bag fitted with a star nozzle. Place rosettes about 4 cm in diameter on the baking sheet. Make a circle and fill it with batter towards the inside. Place a few cherry pieces in the centre of each biscuit. Bake in the preheated oven for 15-20 minutes. The biscuits should only have a light colour on the bottom and still be light on top; it’s a good idea to check them. Remove from the baking sheet, lift them off the baking sheet with a spatula and let them cool on a wire rack.