Royal Biscuits Recipes

ROYAL CREAMS

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).

ROYAL BISCUITS

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.