Lightly cream the Kerrygold butter and sugar.

Beat in vanilla essence and then gradually beat in the flour.

Using a No. 6 meringue pipe, make 1-inch whirls on a well-buttered baking sheet.

Top each biscuit with a cherry or split almond.

Bake in a preheated oven at 180°C for 20 minutes until pale golden in colour.

Allow to cool off on a wire tray and store in an airtight tin.

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