Recipes

Cherry Whirls

Ingredients:

Pastry
65 g (4 Tbsp + 1 tsp) margarine
2 tsp super fine sugar
3 tsp cold water
100 g (3/4 cup + 1 ½ Tbsp) Loprofin Baking Mix

Filling:
6 tsp cherry jam or preserves
5 Tbsp butter
2 Tbsp powdered sugar
1/8 tsp vanilla extract
75 g (2/3 cup) Loprofin Baking Mix
6 maraschino cherries, halved

Preparation:
Preheat oven to 350°F

1. Cream together the margarine and sugar until very light and creamy. Beat in water, gradually. Add the Loprofin Mix and combine, by hand, with the creamed mixture to form a firm dough. (If necessary add a little extra water).
2. Knead for 20-30 seconds on a work surface dusted with Loprofin Baking Mix, until smooth.
3. Roll out the dough and cut into rounds using a 3-inch cutter. Use the dough to line 12 tartlet or bun tins.
4. Spread a small spoonful of jam over the base of each pastry case.
5. Prepare the filling: cream together the butter, sugar and vanilla extract. Beat in the Loprofin Baking Mix, to give a soft consistency.
6. Transfer the mixture to a piping bag fitted with a medium sized star nozzle. Pipe rings around the inside edge of the pastry cases, leaving the jam in the center visible.
7. Place halved maraschino cherry in the middle, covering the jam.
8. Bake the tarts in a preheated oven for approximately 20 minutes or until pale golden brown.

Yields 12 whirls