Royale Creme Biscuits
SPAR - Oct 8th, 10:36
A new addition to your Diwali celebratory tray of dainties; eggless and irresistibly delicious!
250g SPAR ButterSpread, at room temperature
125ml SPAR icing sugar
500ml SPAR cake flour (240g)
80ml cornflour (40g)
5ml vanilla essence
250ml SPAR icing sugar
1ml almond essence
5ml SPAR honey
75g SPAR ButterSpread, at room temperature
Preheat the oven to 180 °C. Lightly grease a large baking tray.
Beat the ButterSpread well until pale, and slowly add the other ingredients, blending to a putty-like dough.
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.
Bake for 10-12 minutes until still pale over most of the biscuit.
Icing: Beat all ingredients together until pale and fluffy.
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 an 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.
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