Royale Creams

1. Preheat your oven to 350⁰F (180⁰C).
2. Lightly grease a large baking tray or line it with baking paper.
3. In a large mixing bowl, beat the 250 g butter spread until pale and fluffy.
4. Don’t rush; give it a good few minutes.
5. Add the 125 ml sifted icing sugar gradually and beat until smooth and creamy.
6. Stir in the 5 ml vanilla essence.
7. In a separate bowl, combine 500 ml sifted cake flour and 80 ml sifted corn flour or Maizena.
8. Slowly add the dry ingredients to the butter mixture.
9. Mix gently until a soft, putty-like dough forms. It should be smooth and easy to pipe, not sticky.
10. If it feels too stiff to pipe, let it rest for 5 minutes at room temperature.
11. Fit a large star nozzle no. 846 into a piping bag and fill it with the dough.
12. Pipe rosettes about 25 mm in size onto the prepared tray, leaving a little space between each one as they spread slightly.
13. Bake for 10 to 12 minutes until the edges are lightly golden.
14. They shouldn’t brown too much. Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
15. If you try to move them too soon, they can break.
16. If you’re in a hurry, roll the dough into marble-sized balls, place them on the tray, and press lightly with a fork dipped in flour to prevent sticking. Bake the same way.

Icing Filling

1. In a bowl, beat the 75 g butter spread until soft and smooth.
2. Add the 1 cup sifted icing sugar gradually, then mix in the 1/2 tsp almond essence and 1 tsp honey. Beat until light and creamy.
3. If it’s too thick, add a few drops of milk. If too soft, chill it for 10 minutes.
4. Once the biscuits are completely cool, spread or pipe a small amount of icing onto the flat side of one biscuit and sandwich with a matching biscuit. Press gently so the filling reaches the edges.
5. Store cookies in an airtight container at room temperature for up to 5 days. They actually taste even better the next day.