Royal Biscuits Recipes
ROYAL CREAMS
A sandwiched biscuit/cookie recipe originally from South Africa. Depending on how you shape it, it's as good for weddings as it is as an everyday cookie recipe... and relatively easy to make. NOTE: Please don't follow the cooking/prep time and serving, I just guessed on that, sorry :(
Provided by Savannah
Categories Dessert
Time 1h25m
Yield 30 biscuits (approx.)
Number Of Ingredients 11
Steps:
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla essence to creamed mixture, beat a little longer (2 minutes or so).
- Sift dry ingredients, add to mix and make dough.
- Roll and cut small identical sized biscuits, or roll small even-size balls and flatten slightly with hand or use a biscuit-press (which is what I use for these).
- Bake at 170°C or 325°F until slightly golden at edges - or lift up the biscuit, if it is light brown under it's done.
- Cool on rack.
- Once cold sandwich together with 'Icing' and sprinkle with castor sugar.
- Icing: Cream together with mixer.
- Note: Castor sugar is finer than granulated sugar (in the US look for superfine sugar).
Nutrition Facts : Calories 139, Fat 8.2, SaturatedFat 5, Cholesterol 32.7, Sodium 108.9, Carbohydrate 14.9, Fiber 0.4, Sugar 5.4, Protein 1.7
ROYAL BISCUITS
Anton Edelmann, maitre chef des cuisines at the Savoy in London, serves these luxurious biscuits at afternoon tea.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 16
Number Of Ingredients 4
Steps:
- On a lightly floured surface, roll puff pastry to a 1/8-inch thickness, and trim to a 2-by-12-inch rectangle. Transfer to a baking pan. Prick well with a fork, and chill for 20 minutes.
- In a small bowl, beat egg white and confectioners' sugar together with a wooden spoon until smooth. Using a small offset spatula, spread a thin layer onto the chilled pastry. Freeze for 25 minutes.
- Preheat oven to 425 degrees. Remove iced pastry from freezer. Using a damp knife, cut vertically into sixteen 3/4-inch fingers. Transfer to a baking pan. Bake until pastry is golden and icing is curled up at ends, about 15 minutes. Transfer to a wire rack to cool.
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