Description
Royale Creams are those pretty little butter biscuits that look fancy but are actually so easy to make. Crisp on the outside, tender in the middle, and sandwiched with a soft almond honey icing, they disappear fast.
Ingredients
Scale
Biscuits
- 250 g butter spread, room temperature
- 125 ml icing sugar, sifted
- 500 ml cake flour, sifted
- 80 ml corn flour or Maizena, sifted
- 5 ml vanilla essence
Icing Filling
- 250 ml – 1 cup icing sugar, sifted
- 2.5 ml – 1/2 tsp almond essence
- 75 g butter spread, room temperature
- 5 ml – 1 tsp honey
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a large baking tray or line it with baking paper.
- In a large mixing bowl, beat the 250 g butter spread until pale and fluffy.
- Don’t rush; give it a good few minutes.
- Add the 125 ml sifted icing sugar gradually and beat until smooth and creamy.
- Stir in the 5 ml vanilla essence.
- In a separate bowl, combine 500 ml sifted cake flour and 80 ml sifted corn flour or Maizena.
- Slowly add the dry ingredients to the butter mixture.
- Mix gently until a soft, putty-like dough forms. It should be smooth and easy to pipe, not sticky.
- If it feels too stiff to pipe, let it rest for 5 minutes at room temperature.
- Fit a large star nozzle no. 846 into a piping bag and fill it with the dough.
- Pipe rosettes about 25 mm in size onto the prepared tray, leaving a little space between each one as they spread slightly.
- Bake for 10 to 12 minutes until the edges are lightly golden.
- They shouldn’t brown too much. Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
- If you try to move them too soon, they can break.
- 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
- In a bowl, beat the 75 g butter spread until soft and smooth.
- 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.
- If it’s too thick, add a few drops of milk. If too soft, chill it for 10 minutes.
- 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.
- Store cookies in an airtight container at room temperature for up to 5 days. They actually taste even better the next day.
Notes
Created, prepared, tried, and tested Gail
