Royale Creme Biscuits

A new addition to your Diwali celebratory tray of dainties; eggless and irresistibly delicious!

Difficulty

Prep Time

30 minutes

Cooking Time

12 minutes

Serves

Makes 30 pairs

Ingredients

  • 250g SPAR ButterSpread, at room temperature
  • 125ml SPAR icing sugar
  • 500ml SPAR cake flour (240g)
  • 80ml corn flour (40g)
  • 5ml vanilla essence

Filling

  • 250ml SPAR icing sugar
  • 1ml almond essence
  • 5ml SPAR honey
  • 75g SPAR ButterSpread, at room temperature

Method

  1. Pre-heat the oven to 180 °C. Lightly grease a large baking tray.
  2. Beat the ButterSpread well until pale, and slowly add the other ingredients, blending to a putty-like dough.
  3. Fit a large Star-nozzle in a piping bag. Fill the bag with the biscuit dough and squeeze rows of rosettes the size of a R5 coin, onto the prepared baking tray.
  4. Bake for 10-12 minutes until still pale over most of the biscuit.
  5. Icing:  Beat all ingredients together until pale and fluffy.
  6. Spoon a little in the centre of a biscuit base,  and sandwich with a matching biscuit which results in the icing spreading to fill up to the edge.  Store in airtight container.

Hints & Tips

When pressed for time, simply roll marble-size balls of dough and place onto baking tin. Press down slightly with a fork before baking.