5 cups cake flour 500g choice butter 1 cup maizena (corn flour) 1 cup icing sugarPinch salt 1 teaspoon almond essence Pinch nutmeg powder ( optional)
Sift all dry ingredients, keep aside. In a mixing bowl, add butter, cream with icing sugar. Add dry ingredients. Almond essence and pinch nutmeg can be added if using this recipe. Mix into a soft manageable dough. If dough too soft to handle add little flour at a time. It's must be pliable to shape it. I rolled this between greased paper evenly, shape, cut and place on baking tray. I made the indented markings, use an equal measurement to cut them and baked at 160 degrees 15 - 20 minutes until the edges turned lightly brown. Remove, cool and sandwhices with almond icing. Icing filling 2 cup icing sugar 120g butter1 teaspoon almond essence Colour optionalIncrease the quantity as required for the batches.. Method Beat the above filling until creamy. Match sizes and sandwich the biscuits. Serve these delicious royal creams biscuits at tea parties, they heavenly addictive❤️ Bon appetite ❤️Shu-Hani ❤️
INFO & TIPS
A special tea time treat
A nutmeg powder, enriching the biscuit, hints of nutty texture
With almond essence for icing and pinch of nutmeg.
Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed