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5 from 7 votes

Mock Royal Cream Biscuit

These almond flavored biscuits are to die for, they definitely won't last until the next tea-time
Prep Time1 hour
Cook Time30 minutes
Course: Dessert
Cuisine: South African
Keyword: royal cream, royal cream biscuits, south african biscuits
Servings: 40

Ingredients

  • 250 gram butter soft
  • 1/2 cup/125ml icing sugar
  • 4 tsp almond essence
  • 1/2 cup cornflour
  • 2&1/2 cups cake wheat or all purpose flour you may not need all of it

Buttercream Icing

  • 1/4 cup/62.5gram butter
  • 3/4 cup icing sugar
  • 1 tsp almond essence

Instructions

  • Beat the butter and icing sugar until light and creamy
  • Mix in the almond essence and cornflour
  • Slowly add in little bits of flour until you form a pliable dough
  • Divide the dough into 4 pieces. Roll out each piece, about 3mm thickness. Run a fork from top of the dough to the bottom, creating deep indentations along the dough. Use a square cutter and cut out the shapes
  • Place on a cookie sheet lined with parchment paper and refrigerate for 30 minutes
  • Preheat oven to 160 degrees Celsius
  • Bake the cookies for 15 minutes or until the edges are just starting to brown a little
  • Allow to cool and sandwich together with the icing

Buttercream Icing

  • Beat the butter until light and creamy. Add the icing sugar and beat further until it's pale in colour. Mix in the almond essence
  • Spread it on the biscuits and sandwich together

Notes

  1. If you do not have a square cutter you can use a ruler to measure and cut out the cookies 
  2. Please do not add all the flour at once, you need to add little bits at a time so you get the dough to the right consistency. If you add all of the flour and the dough becomes crumbly it will be difficult to fix it
  3. It is best to roll out the dough on some wax paper or baking paper. It makes it easier to handle and transfer to the baking pan