Royal Creams

• Biscuit
• 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
• Icing
• 1/2 cup icing sugar
• 2 ounces softened butter
• 1/2 teaspoon almond essence
• pink food coloring (optional)

1. Cream butter and sugar until light and fluffy.
2. Add eggs and vanilla essence to creamed mixture, beat a little longer (2 minutes or so).
3. Sift dry ingredients, add to mix and make dough.
4. 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).
5. Bake at 170u0b0C or 325u0b0F until slightly golden at edges - or lift up the biscuit, if it is light brown under it's done.
6. Cool on rack.
7. Once cold sandwich together with 'Icing' and sprinkle with castor sugar.
8. Icing: Cream together with mixer.
9. Note: Castor sugar is finer than granulated sugar (in the US look for superfine sugar).

biscuit, butter, caster sugar, eggs, vanilla essence, flour, cornflour, baking powder, icing, icing sugar, butter, almond essence, coloring

Taken from www.food.com/recipe/royal-creams-161129 (may not work)