Royal Creams (16.10.08)

Ingredients:

250g margarine (stork bake works well)
½ cup icing sugar sifted
½ tsp almond essence
2 cups cake flour sifted
½ cup maizena sifted

Method:
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 fro 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.

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