IT'S A ROYAL AFFAIR

ROYAL CREAMS

Makes:  20

Baking time:  20 minutes

Oven temperature 160˚C

Biscuit Dough:

250 g Stork margarine

125 ml Icing Sugar

2, 5 ml Almond Essence

500 ml (2 Cups) Cake flour

125 ml Corn flour

Icing:

125 ml margarine

125 ml Icing Sugar

2, 5 ml Almond Essence

Pink Food Colouring (Optional)

Beat the margarine and icing sugar together until creamy.  Add the almond essence.  Stir in the cake flour and corn flour a little at a tie until the dough is soft but pliable. 

Press shapes through a biscuit gun or roll walnut-sized balls and shape into small rectangular shapes that are about 3mm high.  Using a fork, make an indentation into the biscuit dough. (Personally I prefer to use my biscuit gun)  Bake in a pre-heated oven for about 20 minutes until pale golden.  Cool before removing fro the baking tray.

Filling:  Beat the margarine and icing sugar together with the almond essence until creamy.  Add a drop of pink food colouring if you prefer.  Sandwich the biscuits together with the filling.

These are just as lovely as the bought Royal Creams and look so pretty in a glass jar with a pink ribbon tied around the neck of the bottle.  Make a pot of tea, pick out a pretty tea cosy, lay out the tray and you are sure to have a lovely tea party, even if it’s just you!

Strange how a teapot can represent at the same time the comforts of solitude and the pleasures of company.  ~Author Unknown

There is no trouble so great or grave that cannot be much diminished by a nice cup of tea.  ~Bernard-Paul Heroux

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~ It is around 3.30 pm in the afternoon and I have finished my "Little bit of Irish" project, I have photographed it and packed it into a gift bag together with a few small goodies to send to the family in Ireland.  I will only be able to post a photo of it on Friday once I know the gifts have reached their destination for fear of it being spotted on my blog.  So till Friday then to view my "Little bit of Irish" project. ~