Royal Creams

• Biscuit
• ounces butter↗8
• cup caster sugar (see note)↗1⁄2
• eggs↗2
• teaspoon vanilla essence↗1
• cups flour↗2 1⁄2
• cup cornflour↗1⁄2
• teaspoons baking powder↗3
• Icing↗
• cup icing sugar↗1⁄2
• ounces softened butter2
• teaspoon almond essence↗1⁄2
• pink food coloring (optional)↗

Step-by-step instructions

1. 1

   Cream butter and sugar until light and fluffy.

2. 2

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

3. 3

   Sift dry ingredients, add to mix and make dough.

4. 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. 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. 6

   Cool on rack.

7. 7

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

8. 8

   Icing: Cream together with mixer.

9. 9

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