Veena's Royal Cream Biscuits

Veena's Royal Cream Biscuits
A sandwiched biscuit/cookie recipe originally from South Africa.
250g butter/rams margarine
250 ml icing sugar
250ml maizena/cornflour
125ml oil
4 tbsp almond essence (I used just over 1/4 bottle)
Enough cake flour to make a biscuit dough (+-2 1/2 cups)
100g rama
300ml icing sugar
2 tsp almond essence
Mix all together
Cream rama and icing sugar together.
Add essence and oil and mix well.
Add maizena and then add flour slowly and mix until soft dough is formed.
Roll into little balls and press with a fork or roll dough between 2 sheets of plastic and cut into shapes.
Bake at 170C for 12 -15 mins.
When cold sandwich with icing.
Prepared, tried and tested by: Veena Moodley‎ 
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