Romany Creams 🍪🥥

Why You’ll Love This Recipe
Romany Creams are a beloved South African treat that brings together the perfect combination of creamy chocolate filling and a crunchy, coconut-coated biscuit. These indulgent biscuits are not only delicious but also incredibly satisfying to make and enjoy. The buttery biscuit is complemented by a rich chocolate center, all wrapped in a delicate layer of desiccated coconut. Whether you’re hosting a party, enjoying a cup of tea, or just looking for a treat, these biscuits are sure to delight your taste buds!

Ingredients
For the Biscuits:

500g butter (room temperature)

1 cup caster sugar

¼ cup icing sugar

¼ cup oil

1 egg

1 tbsp vanilla essence

4 cups cake flour

1 tsp baking powder

125g cocoa powder

2 cups medium desiccated coconut (for coating)

For the Chocolate Filling:

450g plain chocolate (melted)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions
1. Prepare the Biscuit Dough
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the butter, caster sugar, and icing sugar until smooth and light.

Add the oil, egg, and vanilla essence, mixing until well combined.

In a separate bowl, sift together the cake flour, baking powder, and cocoa powder.

Gradually add the dry ingredients to the wet mixture, mixing to form a dough. The dough should be firm but pliable. If it’s too soft, add a little more flour.

2. Shape the Biscuits
Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet, spacing them about 2 inches apart.

Flatten each ball slightly with the back of a spoon or your fingers to form biscuit shapes.

Bake in the preheated oven for 10–12 minutes, or until firm to the touch and slightly cracked on top. The biscuits will harden as they cool.

Let the biscuits cool completely on a wire rack.

3. Make the Chocolate Filling
Once the biscuits are cooled, melt the plain chocolate in a heatproof bowl over a pot of simmering water or in the microwave, stirring every 30 seconds until smooth and melted.

Let the melted chocolate cool slightly before using.

4. Assemble the Romany Creams
Spread a layer of melted chocolate on the flat side of one biscuit, then sandwich it with another biscuit, pressing gently to secure the filling.

Once all the biscuits are filled with chocolate, dip the edges of each biscuit into the desiccated coconut, pressing lightly to coat them evenly.

5. Serve
Let the Romany Creams set for a few minutes for the chocolate to firm up.

Serve and enjoy these delicious, creamy chocolate-filled biscuits with your favorite beverage.

Servings and Timing
Servings: 20–25 biscuits (depending on size)

Prep time: 20 minutes

Bake time: 10–12 minutes

Total time: 45 minutes

Variations
Add a Pinch of Salt: For an extra flavor kick, try adding a pinch of salt to the biscuit dough to balance the sweetness and bring out the chocolate’s richness.

Try Different Fillings: Swap the plain chocolate for milk chocolate, dark chocolate, or even white chocolate for a different flavor experience.

Use Coconut Milk: For a more intense coconut flavor, try using coconut milk in the dough instead of oil.

Storage/Reheating
Storage: Store Romany Creams in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks.

Freezing: You can freeze the filled biscuits for up to 3 months. Let them thaw at room temperature before serving.

FAQs
1. Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but the flavor and texture may be slightly different. Butter gives the biscuits a richer flavor and a more tender texture.

2. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and baking the biscuits.

3. Can I use a different type of flour?
For the best results, it’s recommended to use cake flour, but you can substitute it with all-purpose flour if necessary. The texture may be slightly different, but the flavor will still be great.

4. Can I make Romany Creams without the coconut coating?
Yes, if you’re not a fan of coconut, you can leave out the coconut coating. You can roll the biscuits in chocolate sprinkles or even chopped nuts for a different texture and flavor.

5. Can I use a different type of chocolate for the filling?
Absolutely! You can use milk chocolate, dark chocolate, or even a combination to suit your taste preferences.

6. Can I make these biscuits without the chocolate filling?
While the chocolate filling is a key part of the traditional Romany Creams, you could fill the biscuits with a variety of other fillings, like jam or peanut butter, for a fun variation.

Conclusion
Romany Creams are a decadent treat that combines rich chocolate with crispy, buttery biscuits and a delightful coconut coating. These South African-inspired biscuits are perfect for any occasion, whether you’re looking to impress at a party or indulge in something sweet after dinner. With their creamy filling and satisfying crunch, they’re bound to become a new favorite in your baking repertoire!

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