Royal Creams

250g soft butter

1/2 cup sifted icing sugar

1 tsp almond essence

1/2 cup corn flour

+/- 2 1/2 cups flour 

Method

Cream the butter and icing sugar until light and fluffy. Add the almond essence and the dry ingredients. Form a soft dough. Add more flour if needed. Cut and shape accordingly. 

Bake at 160° for 15 minutes. Cool completely and sandwich together. 

For the icing

60g butter

1 cup sifted icing sugar

1/2 tsp almond essence

Beat the butter until soft. Add the icing sugar a little at a time. Beat well and add the essence. Sandwich the biscuits. 

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