Royal Biscuits Recipes

ROYAL CREAMS

Royal Creams image

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

Ingredients

8 ounces butter
1/2 cup caster sugar (see note)
2 eggs
1 teaspoon vanilla essence
2 1/2 cups flour
1/2 cup cornflour
3 teaspoons baking powder
1/2 cup icing sugar
2 ounces softened butter
1/2 teaspoon almond essence
pink food coloring (optional)

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

Royal Biscuits image

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

Ingredients

All-purpose flour, for dusting
1 pound Anton Edelmann's Puff Pastry
1 large egg white
4 cups confectioners' sugar

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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