Royal Creams

Name: Royal Creams
Ingredients: Biscuit; 8 ounces butter; 1/2 cup caster sugar (see note); 2 eggs; 1 teaspoon vanilla essence; 2 1/2 cups flour; 1/2 cup cornflour; 3 teaspoons baking powder; Icing; 1/2 cup icing sugar; 2 ounces softened butter; 1/2 teaspoon almond essence; pink food coloring (optional)

13 ingredients

9 steps

Ingredients

Biscuit
8 ounces butter
1/2 cup caster sugar (see note)
2 eggs
1 teaspoon vanilla essence
2 1/2 cups flour
1/2 cup cornflour
3 teaspoons baking powder
Icing
1/2 cup icing sugar
2 ounces softened butter
1/2 teaspoon almond essence
pink food coloring (optional)

Directions

1

Cream butter and sugar until light and fluffy.
2

Add eggs and vanilla essence to creamed mixture, beat a little longer (2 minutes or so).
3

Sift dry ingredients, add to mix and make dough.
4

Roll and cut small identical sized biscuits, or roll small even-size balls and flatten slightly with hand or use a biscuit-press (which is what I use for these).
5

Bake at 170°C or 325°F until slightly golden at edges - or lift up the biscuit, if it is light brown under it's done.
6

Cool on rack.
7

Once cold sandwich together with 'Icing' and sprinkle with castor sugar.
8

Icing: Cream together with mixer.
9

Note: Castor sugar is finer than granulated sugar (in the US look for superfine sugar).