SWISS CAKE BISCUITS

Preheat your oven to 160 deg C . Beat 250 gm of butter until white and creamy . Add 1/2 tsp of vanilla extract and 2 tbs of castor sugar and beat until light and fluffy . Stir in 1 cup of plain flour ( DO NOT BEAT ), then add another cup of flour by stirring . Stir until smooth . Place mixture into a piping bag fitted with a large fluted tube . You will need 2 x 12 hole muffin trays . Place paper patty cases in the muffin holes and pipe mixture into cases . Bake in a moderate oven for 20 minutes . Remove from the oven and leave cool in the muffin pan . When cool remove from muffin pan and sift icing sugar over the top and place a place of glace cherry on top .