If you grew up in South Africa then you will definitely be familiar with these delectable cookies called Romany Creams which are a classic South African favourite! Two chocolate coconut biscuits which are crunchy and chocolaty are sandwiched together with a creamy chocolate filling. So yummy! If you are looking for a gift for a homesick South African friend, a batch of these biscuits would be most welcome!

romany cream recipe


Even though Bakers biscuits are made with margarine, I prefer using butter as it gives the biscuits a deliciously rich flavour.

White granulated sugar or castor sugar works best in this recipe.

Flour – any plain, all-purpose or cake flour will work.

Corn starch/maizena (as it is known in South Africa) adds a lightness to the texture of the biscuit Alternatives to corn starch include arrowroot powder, rice flour, or tapioca starch.

Cocoa powder – Any good quality cocoa powder will do.

Desiccated coconut – Medium or Fine desiccated coconut will do.

Eggs bind the biscuit mixture together.

Good quality milk or dark chocolate for sandwiching the biscuits is best


Do not add all the flour at once. First, add the 2 cups and then slowly add the final amount until you have a nice soft but firm dough. You may need slightly less or a bit more.

Roll out the dough, as thin as you can about 2.5mm – 3mm thickness is fine. You then use a fork to lightly scrape the dough to create a rough texture.

Allowing the Romany Creams to rest in the fridge for at least 30 minutes is crucial if you don’t want the biscuits to spread in the oven, and hold their shape.

Once baked ensure that the biscuits have completely cooled before it gets sandwiched together with chocolate. If they are still warm the chocolate will not stick to the biscuits.

5 from 1 reviews
Recipe type: Dessert
Cuisine: South African
  • 250 grams of Butter
  • 1 Cup Sugar
  • 1 Egg
  • 2 Tbles of Oil
  • 1 Tsp Vanilla Extract
  • 21/2 Cups Cake Flour
  • 1 Tbles Cornstarch / Maizena
  • ½ Cup Cocoa Powder
  • 1 Tsp Baking Powder
  • 1 Cup Medium Desiccated Coconut
  • 200 g Milk or Dark Chocolate, Melted for Decorating
  1. Preheat oven to 180°C.
  2. Cream butter and sugar till light and fluffy, add the egg, oil and vanilla essence and mix well together and then add all the dry ingredients to form a soft but firm dough.
  3. Let the dough rest for at least 30 minutes.
  4. Roll out dough on a well-floured surface and place some wax paper over the dough and roll out. Take a fork and run lightly over the dough, scraping to form a rough texture.
  5. Cut out shapes with cookie cutter and place on a greased baking sheet and bake for 10-15 minutes.
  6. Remove from the oven and once they have cooled, melt the chocolate in the microwave for 1 minute at 100% power stirring every 15 seconds. Allow to cool slightly and place a bit of melted chocolate on one biscuit and sandwich with the matching half chocolate or alternatively drizzle the single biscuits with melted chocolate.
  7. Allow to set and store in an airtight container for up to a week if it lasts that long 🙂