Cherry twinkles

The inspiration for this simple cherry twinkles recipe came from a collection of old and new country recipes from the Yass region of NSW called The Explorers Country Kitchen. Old Country recipes are often the best. They make a perfect affordable lunch box treat, and they are very quick to make.

  • Prep Time

    15 Minutes
  • Cook Time

    15 Minutes
  • Makes

    45 Biscuits


  • 125g butter softened (it is essential the butter is soft for this recipe)
  • ½ cup caster sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1½ cups plain flour (sifted)
  • 1 small pinch salt

to decorate

  • 100g glacé cherries cut in half

You'll Need

  • 2 Multix Piping Bags
  • Multix Bake


  1. Preheat oven to 160°C
  2. Line a large oven tray with Multix Bake.
  3. In an electric mixer, cream the butter, sugar and vanilla till smooth and pale. Add the egg and beat in well.
  4. Beat in the sifted flour and salt until a stiff dough forms.
  5. Place 2 Multix Piping Bags, one inside the other (because this is a firm dough to pipe) Cut the end off the bags about 2cms up from the point.
  6. Pipe small round biscuits about 3cm across onto the Bake lined tray. Allowing about 3cm gap between each biscuit. Press half a glacé cherry cut side down in the center of each biscuit.
  7. Bake in the preheated oven at 160°C for about 15 minutes or until very pale golden brown. When cooked remove from oven and allow to cool on the trays for 10 minutes before transferring to a wire rack to cool totally.

Tip: These biscuits cook very fast, so keep a eye on them towards the end of the cooking time because they go from perfect to over done very quickly!