Put sugar, margarine and flour into a bowl and rub in until breadcrumb consistency. Add egg yolks and vanilla essence and press together with a knife. Press into a lightly greased swiss roll tin and cook Mk 5 for 15 mins.
Whisk egg whites until stiff, add sugar, walnuts and cherries and spread mixture over cooked biscuit base.
Cook for 10 mins.
Cut into 24 pieces.
Ideal for childrens lunch box
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