Cherry Whirls

INGREDIENTS

Pastry:

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

Filling:

• 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

METHOD

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 the  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.