Thursday, March 10, 2016

Royal Cream Biscuits

With her twin boys busy with exams, Anisa ensures her cookie jars are always topped up.  Braving the sweltering weather recently in South Africa, she managed to make these treats for her boys.

Thank You for sharing your results and recipe with us Anisađź’•

(Kindly shared on by Anisa Suliman)                          

250g margarine (stork bake works well)
½ cup icing sugar sifted
½ tsp almond essence
2 cups cake flour sifted
½ cup corn flour sifted
Beat margarine and icing sugar until creamy.
Add essence and a little of the flour and maizena at a time until the dough is soft yet pliable.
Break into little walnut balls and shape into small rectangular pieces of about 3mm high.
Using a fork, make an indentation into the biscuit dough.
Bake in a pre-heated oven set at 160 degrees for approx 20/30 minutes until golden brown.
Remove from oven and cool for 45 minutes to an hour.
Prepare the icing while waiting for the biscuits to cool:
¼ block margarine
½ cup icing sugar sifted
½ tsp almond essence 
Beat until creamy.
Sandwich 2 biscuits and roll around in castor sugar.