Recipe for Viennese roses
50g caster sugar
175g self raising flour
1/2 tsp vanilla extract
glace cherries quartered
- Preheat oven to 160c gas mark 3.
- Cream margarine and sugar then stir in the flour and vanilla.
- Put mixture into a piping bag with a large star nozzle on the end and pipe roses 4cm in diameter onto baking trays lined with greaseproof paper.
- Add a quarter of glace cherry to the centre of each one
- Bake in the oven for 15-20 minutes.