250g margarine (Stork Bake works well)
½ cup icing sugar, sifted
½ teaspoon almond essence
2 cups cake flour, sifted
½ cup maizena (corn flour) , sifted
Preheat the oven to 160 degrees Celsius.Beat the margarine and icing sugar until light and creamy.
Add the almond essence,flour and maizena (corn flour) gradually,mixing after each addition until the dough is soft yetpliable.
Break the dough into little walnut-sized balls and shape into small rectangular pieces about 3mm high.
Using a fork, make an indentation into each biscuit.
Bake for approximately 20 to 30 minutes until golden brown.
Remove the biscuits from oven and set aside to cool for 45 minutes to an hour.
While waiting for the biscuits to cool, prepare the filling:¼ block margarine½ cup icing sugar sifted½ teaspoon almond essence
Beat the filling ingredients together until creamy.
Sandwich the biscuits with the filling and roll each one in castor sugar.