|Butter||2 Ounce (55 Gram)|
|Icing sugar||4 Ounce, sifted (115 Gram)|
|Hot water||2 Teaspoon|
|Vanilla essence||3 Drop|
|Rose coloring/Rose pink coloring||3 Drop|
|Icing sugar||1 Tablespoon (For Rolling)|
|Glace cherries||4 (For Decoration)|
Melt the butter in a large pan over a low heat.
When melted remove from the heat and pour in the icing sugar with 1 tsp of hot water.
Add the essence and food colouring and beat well.
If the mixture is too sweet then add the other 1 tsp of hot water.
Leave to cool.
Sprinkle a little icing sugar onto a clean board and tip the mixture out onto it.
Divide into two and make two rolls about an inch in diameter.
Wrap in cling film and chill till firm.
Remove from the fridge and slice each of the two rolls into thin slices (about 12 slices each) and decorate with chopped pieces of cherries.