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Ingredients:
Makes 16-20
- 3 tbsp. [40g / 1 1/2oz] butter or margarine
- 5 tbsp. [65g / 2 1/2oz] lard
- 1/2 cup [75g / 3oz] caster sugar
- 1/2 egg, beaten
- few drops of vanilla or almond essence
- 1 1/4 cups [150g / 5oz] self-raising flour
- Rolled oats for coating
- 4-5 glasé cherries, quartered
Method:
- Preheat the oven to 180'C conventional [350'F / Gas 4]. Grease two baking trays. Cream together the butter or margarine, lard and sugar, then gradually beat in the egg and vanilla or almond essence.
- Stir the flour into the beaten mixture, then roll into 16-20 small balls in your hands.
- Spread the rolled oats on a sheet of greaseproof paper and toss the balls in them to coat evenly.
- Place the balls, spaced slightly apart, on the prepared baking trays, place a piece of cherry on top of each and bake for 15-20 minutes, until lightly browned. Allow the cookies to cool for a few minutes before transferring to a wire rack.
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