Royal Creams: A Taste of Timeless Elegance

There’s a certain magic that happens in the kitchen when familiar ingredients transform into something truly special. For me, Royal Creams hold a special place in that spectrum. I remember stumbling upon this recipe years ago, drawn in by its simple elegance and the promise of a delightful, melt-in-your-mouth cookie. It reminded me of the understated sophistication of afternoon tea in a country manor, where every bite is a moment to savor. The adaptability of these cookies, from humble tea-time treats to sophisticated wedding favors, truly captures their essence – a testament to classic baking at its finest.

Recipe Overview

• Prep Time: Approximately 30 minutes
• Cook Time: 12-15 minutes per batch
• Total Time: Approximately 1 hour 15 minutes (including cooling and assembly)
• Servings: 30 biscuits (approx.)
• Yields: 15 sandwiches
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

Crafting these exquisite Royal Creams involves two distinct components: the delicate biscuits and the luscious icing that binds them.

For the Biscuits:

• 8 ounces (2 sticks) unsalted butter, softened to room temperature
• ½ cup caster sugar (see note on caster sugar below)
• 2 large eggs
• 1 teaspoon vanilla essence
• 2 ½ cups all-purpose flour
• ½ cup cornflour (also known as cornstarch)
• 3 teaspoons baking powder

For the Icing:

• ½ cup icing sugar (also known as confectioners’ sugar or powdered sugar)
• 2 ounces softened butter
• ½ teaspoon almond essence
• Pink food coloring (optional, for a touch of color)

Note on Caster Sugar: Caster sugar, also known as superfine sugar, has a finer grain than granulated sugar. This finer texture allows it to dissolve more easily into the butter and eggs, resulting in a smoother dough and a more tender biscuit. In the US, look for “superfine sugar” for the best results. If you can only find granulated sugar, you can pulse it briefly in a food processor to make it finer, but be careful not to turn it into powdered sugar.

Equipment Needed

While Royal Creams are wonderfully straightforward, having the right tools will make the process even more enjoyable and efficient.

• Electric mixer (handheld or stand mixer)
• Large mixing bowls
• Sifter
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Rolling pin
• Small round cookie cutters (approximately 1.5-2 inches in diameter)
• Wire cooling racks
• Small spatula or butter knife for spreading icing

Instructions

Let’s embark on the delightful journey of creating these Royal Creams. Patience and a gentle hand will be your greatest allies here.

1. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and caster sugar using your electric mixer. Beat them on medium speed until the mixture is light and fluffy. This process incorporates air, which is crucial for the tender texture of the biscuits. It should take about 3-5 minutes of beating.

2. Incorporate Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture. Beat well after each addition, allowing the egg to fully emulsify into the mixture. Once the eggs are incorporated, add the vanilla essence and beat for an additional 2 minutes until the mixture is smooth and slightly lighter in color.

3. Sift and Combine Dry Ingredients: In a separate bowl, sift together the flour, cornflour, and baking powder. Sifting ensures that any lumps are removed and the dry ingredients are well-aerated and evenly distributed.

4. Form the Dough: Gradually add the sifted dry ingredients to the wet ingredients in the large mixing bowl. Mix on low speed or by hand using a spatula until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, leading to tougher biscuits. The dough should come together to form a cohesive mass.

5. Shape the Biscuits:

   • Option 1: Rolling and Cutting: Lightly flour your work surface and the rolling pin. Divide the dough into a few manageable portions. Roll out each portion of dough to about ¼ inch thickness. Cut out small, identical sized biscuits using your chosen round cookie cutters. Ensure the biscuits are all the same size for uniform baking and assembly.
   • Option 2: Rolling Balls and Flattening: Alternatively, you can roll small, equal-sized balls of dough (about the size of a walnut). Place them on a baking sheet lined with parchment paper and flatten them slightly with the palm of your hand. If you have a biscuit press, this is an excellent time to use it, as it often creates beautiful, uniform shapes.

6. Bake the Biscuits: Preheat your oven to 170°C (325°F). Arrange the shaped biscuits on baking sheets lined with parchment paper, leaving a little space between them as they will spread slightly. Bake for 12-15 minutes, or until the edges are slightly golden. To check for doneness, gently lift one biscuit; if it is light brown underneath, it is done. Avoid overbaking, which will make them crisp and prone to breaking.

7. Cool the Biscuits: Once baked, carefully transfer the biscuits to a wire cooling rack to cool completely. It’s essential that they are entirely cold before assembling, otherwise, the icing will melt and slide off.

8. Prepare the Icing: While the biscuits cool, prepare the icing. In a clean bowl, cream together the softened butter and icing sugar using your electric mixer. Add the almond essence and beat until the mixture is smooth and well combined. If you desire a pink hue, add a drop or two of pink food coloring and mix until the color is evenly distributed. The icing should be a smooth, spreadable consistency.

9. Assemble the Royal Creams: Once the biscuits are completely cool, take two identical biscuits and spread a generous layer of the prepared icing on the flat side of one biscuit. Sandwich this with the second biscuit, pressing gently to secure. Repeat this process with the remaining biscuits.

10. Finishing Touch (Optional): For an extra touch of elegance, you can sprinkle the tops of the assembled Royal Creams with a little caster sugar. This adds a subtle sparkle and a hint of sweetness.

Expert Tips & Tricks

• Butter Quality Matters: Using good quality, unsalted butter will significantly impact the flavor of your biscuits. It should be softened, but not melted, for optimal creaming.
• Don’t Overmix the Dough: As mentioned in step 4, overmixing can lead to tough cookies. Mix until just combined for a tender crumb.
• Uniformity is Key: Cutting biscuits of identical size ensures that they bake evenly and that your finished sandwiches look cohesive and professional.
• Cooling is Crucial: Resist the urge to ice warm biscuits. They must be completely cool for the icing to set properly and for the biscuits to hold their shape.
• Icing Consistency: If your icing is too stiff, you can add a tiny splash of milk or water. If it’s too thin, add a little more icing sugar. Aim for a consistency that spreads easily but holds its shape.
• For a Crispier Biscuit: If you prefer a crisper biscuit, you can bake them for an extra minute or two, but watch them closely to prevent burning.
• Storage Before Icing: If you need to bake the biscuits ahead of time, store them in an airtight container at room temperature once completely cooled.

Serving & Storage Suggestions

Royal Creams are a delight to serve at any occasion. They are perfect for afternoon tea, alongside a cup of coffee, or as a sophisticated dessert. For an elegant presentation, arrange them on a tiered cake stand or a decorative platter.

Storage:

• Room Temperature: Once assembled, Royal Creams are best stored in an airtight container at room temperature. They will keep well for 3-4 days.
• Refrigeration: While not ideal for maintaining the crispness of the biscuit, you can refrigerate them in an airtight container for up to a week. Bring them back to room temperature before serving.
• Freezing: It’s generally not recommended to freeze assembled Royal Creams as the texture of the biscuit can be compromised upon thawing. However, un-iced, baked biscuits can be frozen for up to 2 months in an airtight container.

Nutritional Information

Here’s an estimated nutritional breakdown for Royal Creams. Please note that these are approximate values and can vary based on specific ingredient brands and precise measurements.

Nutrient	Amount per Serving (approx. 1 biscuit)	% Daily Value (approx.)
Calories	139 kcal	7%
Total Fat	8.2 g	12%
Saturated Fat	5 g	24%
Cholesterol	32.7 mg	10%
Sodium	108.9 mg	4%
Total Carbohydrate	14.9 g	4%
Dietary Fiber	0.4 g	1%
Sugars	5.4 g	21%
Protein	1.7 g	3%

(Note: Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Variations & Substitutions

The beauty of Royal Creams lies in their classic simplicity, but there’s always room for creative interpretation!

• Citrus Zest: For a bright, refreshing twist, add the zest of ½ a lemon or orange to the biscuit dough.
• Spices: A pinch of ground cinnamon or nutmeg can add a warm, comforting note to the biscuits.
• Chocolate Drizzle: Melted dark or white chocolate can be drizzled over the assembled cookies for an extra decadent touch.
• Different Essences: Experiment with other complementary flavors like lemon essence, orange essence, or even a hint of rosewater in the icing.
• Colored Dough: Divide the biscuit dough before rolling and add a few drops of food coloring to create pastel-colored biscuits.

FAQs

Q: What is the best way to ensure my biscuits are evenly sized?
A: Using identical cookie cutters is the most reliable method. Alternatively, weigh small portions of dough to ensure consistency if rolling balls.

Q: Can I make the icing ahead of time?
A: Yes, the icing can be made a day in advance and stored in an airtight container in the refrigerator. Bring it to room temperature and whip it again briefly before using.

Q: My biscuits spread too much in the oven. What went wrong?
A: This can happen if the butter was too soft, if you overmixed the dough, or if the oven temperature was too low. Ensure your butter is softened but not melted, and your oven is preheated correctly.

Q: How long do the biscuits stay fresh before assembling?
A: Un-iced, baked biscuits will remain fresh and crisp for up to 3-4 days when stored in an airtight container at room temperature.

Q: Is almond essence crucial for the icing?
A: While almond essence provides a classic flavor, you can substitute it with vanilla essence or omit it if you have allergies.

Final Thoughts

Royal Creams are more than just cookies; they are a testament to the enduring appeal of simple, well-executed baking. They offer a delightful balance of delicate crumb and sweet, creamy filling, making them a truly satisfying treat. Whether you’re aiming to impress at a special occasion or simply looking for a comforting homemade indulgence, these Royal Creams are sure to bring smiles and a touch of elegance to your table. I encourage you to try this recipe, to experience the joy of creating something beautiful and delicious. Share your creations and your thoughts – happy baking!