ROYALE CREME BISCUITS
Ingredients:
250g SPAR Butter spread, 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 Butter Spread, at room temperature
Method:
1. Pre-heat the oven to 180 °C. Lightly grease a large baking tray.
2. Beat the Butter Spread well until pale, and slowly add the other ingredients, blending to 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 and 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.
Preparation time: 30 minutes Baking time: 12 minutes
Ingredients:
250g SPAR Butter spread, 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 Butter Spread, at room temperature
Method:
1. Pre-heat the oven to 180 °C. Lightly grease a large baking tray.
2. Beat the Butter Spread well until pale, and slowly add the other ingredients, blending to 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 and 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.
Preparation time: 30 minutes Baking time: 12 minutes
