18. SHELL DROPS

Before you begin:

•	Kitchens can be dangerous so make sure you have just read the Kitchen Safety Checklist.
•	Check with Mum or Dad that you are allowed to cook.
•	So the food doesn’t get any germs wash your hands with warm soapy water and dry them well.
•	Read the recipe through before you begin and get out all the equipment and ingredients you will need.
•	Don’t forget to have fun, and the best cooks ALWAYS clean up their mess.

Makes: 24

Here’s what you need:
• 90g butter, softened
• 1/3 cup caster sugar
• 2 eggs, lightly beaten
• 1 1/2 cups self-raising flour
• 1/4 cup low fat milk
• 425g can John West Stoneless Black Cherries, drained and chopped

Chocolate Icing:
• 50g butter, softened
• 1 cup icing sugar
• 1 tablespoon cocoa
• 2 teaspoons low fat milk
• Shell shaped chocolates

Here’s how to do it:

1.	Using an electric mixer cream butter and caster sugar until light and fluffy. Gradually add eggs beating well after each addition.
2.	Add sifted flour and milk and stir until well combined. Gently fold the drained John West Stoneless Black Cherries through the mixture.
3.	Spoon into greased shallow patty pans. Bake in a preheated oven at 190:C for 10-12 minutes. Allow to stand for 5 minutes then turn out onto a wire rack to cool.

Chocolate Icing:
Cream butter until light and fluffy. Sieve icing sugar and cocoa together and gradually beat into butter, adding a little milk if icing is too stiff. Spread the chocolate icing onto the rounded side of the cakes and top with 'shells' (if using chocolate shells cut them in half lengthwise and only use a half shell on each cake).