Cherry Whirls


Cherry Whirls



  • 65g (2 1/2 oz) hard margarine, (softened)
  • 2 x 5mlsp (2tsp) caster sugar
  • 3 x 5mlsp (3tsp) cold water
  • 100g (4oz) Loprofin Mix


  • 6 x 5mlsp (6tsp) cherry jam
  • 75g (3oz) economy butter, softened
  • 2 x 15mlsp (2tbsp) icing sugar
  • Few drops vanilla essence
  • 75g (3oz) Loprofin Mix
  • 6 glace cherries, halved


  1. Preheat the oven to 180C/250F/Gas Mark 4
  2. Cream together the margarine and sugar until very light and creamy, beat in the 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).
  3. Knead for 20 -30 seconds on a work surface dusted with Loprofin Low Protein Mix, until smooth.
  4. Roll out the dough and cut into rounds using a 7.5cm (3inch) cutter, use to line 12 tartlet or bun tins.
  5. Spread a small spoonful of jam over the base of each pastry case.
  6. Prepare the filling: cream together the butter, sugar and vanilla essence, beat in theĀ  Loprofin Mix, to give a soft pipeable consistency.
  7. Transfer the mixture to a piping bag fitted with a medium sized star, vegetable nozzle, pipe rings around the inside edge of the pastry cases, leaving the jam in the centre visible.
  8. Place 1/2 glace cherry in the middle, covering the jam.
  9. Bake the tarts in a preheated oven for approximately 20 minutes until pale golden brown.

Makes 12 whirls.

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Rating: 6.3/10 (7 votes cast)
Cherry Whirls, 6.3 out of 10 based on 7 ratings

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1 Comment

  1. Love the recipes but need to know Phe count per unit. Thanks

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