It is about time I shared these Mock Royal Cream Biscuit Recipe. One of our absolute favorites and I have an easy way to get all those perfect lines too.
I love everything with almonds and although these biscuits don’t have almonds it has an almond flavor which makes it just as delicious.
Mock Royal Cream Biscuit
I have a very basic biscuit recipe that I use for almost all my biscuits. It doesn’t require too much sugar, just the way we like it. I cannot handle stuff that’s overly sweet. It literally makes me sick and I really don’t enjoy them.
What Ingredients do I require?
Butter (not margarine), icing sugar, almond essence, cornflour, cake wheat or all purpose flour
This Mock Royal Cream Biscuit recipe doesn’t require loads of beating and yet you have a beautiful soft and pliable dough. The dough is so easy to work with and these cookies are really fun to make
Flavouring the Biscuits
Please remember every brand in terms of the flavoring is different. Some are subtle and others are stronger. I found that I needed 2 teaspoons of almond essence for these biscuits, however depending on the brand you are using you may require more or less.
You will have to use your discretion here and see what works for you.
The buttercream icing must be beaten until light and creamy. It will be pale in colour. You can adjust the amount of almond essence for the buttercream icing depending on how much almond flavor you prefer.
How to make Mock Royal Cream Biscuit
Now for the fun part. Everyone uses a fork to get the lines on these famous Mock Royal Cream Biscuit right. So do I. The only difference is that I make my lines before cutting the cookies.
You need to roll out the dough. Take a fork and run it all the way, from top to bottom. Repeat this process until the dough is covered with lines. I have made a little video to help you with this process.
The cookies can then be cut with a square cutter. You will have perfect lines and perfecty neat cookies.
Refrigerating the dough
Most people refrigerate the cookie dough before cutting the shapes. I prefer doing it the other way around. I cut my shapes, refrigerate for 30 minutes and then bake them. This works for me and stops the cookies from spreading when baked.
If you do try this recipe please drop me a comment and a rating. It is always appreciated.
More Biscuit or Cookie Recipes to try:
Mock Royal Cream Biscuit
- 250 gram butter soft
- 1/2 cup/125ml icing sugar
- 4 tsp almond essence
- 1/2 cup cornflour
- 2&1/2 cups cake wheat or all purpose flour you may not need all of it
- 1/4 cup/62.5gram butter
- 3/4 cup icing sugar
- 1 tsp almond essence
- Beat the butter and icing sugar until light and creamy
- Mix in the almond essence and cornflour
- Slowly add in little bits of flour until you form a pliable dough
- Divide the dough into 4 pieces. Roll out each piece, about 3mm thickness. Run a fork from top of the dough to the bottom, creating deep indentations along the dough. Use a square cutter and cut out the shapes
- Place on a cookie sheet lined with parchment paper and refrigerate for 30 minutes
- Preheat oven to 160 degrees Celsius
- Bake the cookies for 15 minutes or until the edges are just starting to brown a little
- Allow to cool and sandwich together with the icing
- Beat the butter until light and creamy. Add the icing sugar and beat further until it's pale in colour. Mix in the almond essence
- Spread it on the biscuits and sandwich together
- If you do not have a square cutter you can use a ruler to measure and cut out the cookies
- Please do not add all the flour at once, you need to add little bits at a time so you get the dough to the right consistency. If you add all of the flour and the dough becomes crumbly it will be difficult to fix it
- It is best to roll out the dough on some wax paper or baking paper. It makes it easier to handle and transfer to the baking pan