Recipes

Romany Creams

Ingredients

250g butter, softened

1 cup (225g) white sugar

2 cups (150g) desiccated coconut

2 cups (300g) plain flour

50ml (25g) cocoa powder

5ml baking powder

pinch of salt

100g plain or milk chocolate, melted 

Method

  1. Preheat the oven to 180ºC and grease 2-3 baking sheets

  2. Cream the softened butter and sugar until lite and fluffy

  3. Add the desiccated coconut and mix

  4. Sift the flour, cocoa powder, baking powder and salt into the butter mixture and mix to form a soft dough

  5. Scoop a tablespoon full of dough per biscuit and roll into balls 

  6. Place the balls on a greased baking tray and flatten slightly with your fingers

  7. Scratch the surface of each dough ball with a fork to create a rough texture

  8. Bake in a pre-heated oven for 10-12 minutes

  9. Allow to cool, then sandwich two biscuits together using the melted chocolate

  10. Allow the chocolate to set

Makes 24-30 biscuits sandwich together (48-60 individual biscuits)

Suggestion: Make individual biscuits by drizzling the chocolate on top of each biscuit or dipping one side of the biscuit in chocolate, rather than sandwiching two together


Recipe adapted

Original recipe courtesy of Kampvuur Kuier

Note

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