Royale Crème Biscuits

Royale Crème Biscuits

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Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 2 voted )


  • 250g Butter, at room temperature
  • 125ml icing sugar
  • 500ml cake flour (240g)
  • 80ml corn flour (40g)
  • 5ml vanilla essence
  • 250ml icing sugar
  • 1ml almond essence
  • 5ml honey
  • 75g Butter, at room temperature


  1. Pre-heat the oven to 180 °C. Lightly grease a large baking tray.
  2. Beat the Butter well until pale, and slowly add the other ingredients, blending to a putty-like dough.
  3. Fit a large Star-nozzle in a piping bag. Fill the bag with the biscuit dough and squeeze rows of rosettes the size of a R5 coin, onto the prepared baking tray.
  4. Bake for 10-12 minutes until still pale over most of the biscuit.
  5. Icing:  Beat all ingredients together until pale and fluffy.
  6. Spoon a little in the centre of a biscuit base,  and sandwich with a matching biscuit which results in the icing spreading to fill up to the edge.  Store in airtight container.


When pressed for time, simply roll marble-size balls of dough and place onto baking tin. Press down slightly with a fork before baking.