Royal Creams

CREDITS

Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well

RECIPE

250g Stork to bake/ butter ½ cup icing sugar (sifted)½ teaspoon almond essence ½ cup maizena (corn flour) (sifted)2 & ½ cups flour (sifted, as needed)Pinch of salt
Icing:60g Stork to bake/ Butter1 cup icing sugar ¼ teaspoon almond essence Dash milk
METHOD:1. Cream butter and sugar till light and fluffy. 2. Add rest of the ingredients and form a soft dough, binding by hand.3. Nozzle biscuits into a straight line making a rectangle, or alternatively cut into slim rectangles and press down slightly with a fork.4. Bake in preheated oven at 160°C for 12-15 minutes.5. For the icing, beat butter and sugar well. Add essence and milk and beat well till pale and fluffy.6. Sandwich the biscuits together with icing, when the biscuits have cooled.7. I like to dust with icing sugar, but that's optional.

POSTED ON

18 Jun 2018

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