225 g butter or margarine, well softened
50 g icing sugar, sifted
finely grated rind of 1 lemon
200 g flour
150 g cornflour
5 tsp ground mixed spice
50g cherries, finely chopped
15 ml milk
15 ml lemon juice
quartered cherries to decorate
icing sugar, for dredging

Directions:

1. Cream the butter with the icing sugar and the lemon rind until pale and fluffy. Sift in the flours and spice. Add the chopped cherries, milk and lemon juice and mix together. The mixture should be stiff.

2. Spoon half of the mixture into a piping bag fitted with a 1/2 inch star nozzle. Pipe 2 inch rings on to baking trays, spacing well apart. Repeat with the remaining mixture. Decorate with quartered cherries.

3. Bake at 190C / 375F for about 15-20 minutes until light golden. Leave on the trays for about 1 minute. Transfer to wire racks to cool. Dredge with icing sugar if wished.