Royal Creams

Recipe by Savannah
READY IN: 1hr 25mins




  • 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).