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!
ROMANY CREAMS
Author: Fazila Olla-Logday
Recipe type: Dessert
Cuisine: South African
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!
Ingredients
- 250 grams of Butter
- 1 Cup Sugar
- 1 Egg
- 2 Tbles of Oil
- 1 Tsp Vanilla Extract
- 21/2 Cups Cake Flour
- ½ Cup Cocoa Powder
- 1 Tsp Baking Powder
- 1 Cup Medium Desiccated Coconut
- 200 g Milk or Dark Chocolate, Melted for Decorating
Instructions
- Preheat oven to 180°C.
- 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.
- Let the dough rest for at least 30 minutes.
- 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.
- Cut out shapes with cookie cutter and place on a greased baking sheet and bake for 10-15 minutes.
- 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.
- Allow to set and store in an airtight container for up to a week if it lasts that long 🙂
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