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Romany Creams 🍪🥥

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Romany Creams are a delicious South African treat—crispy, buttery biscuits filled with creamy chocolate and rolled in desiccated coconut. A perfect homemade indulgence that’s ideal for any occasion.

Ingredients

Scale

  • For the Biscuits:

    • 500g butter (room temperature)

    • 1 cup caster sugar

    • ¼ cup icing sugar

    • ¼ cup oil

    • 1 egg

    • 1 tablespoon vanilla essence

    • 4 cups cake flour

    • 1 teaspoon baking powder

    • 125g cocoa powder

  • For the Coconut Coating:

    • 2 cups medium desiccated coconut

  • For the Filling:

    • 450g plain chocolate (melted)

Instructions

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, beat the room-temperature butter with the caster sugar and icing sugar until light and fluffy.

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

  • In a separate bowl, whisk together the cake flour, baking powder, and cocoa powder. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.

2. Roll Out and Cut the Biscuits:

  • Turn the dough onto a lightly floured surface and roll it out to about 3mm thickness.

  • Use a cookie cutter (round or any shape you like) to cut out the biscuits.

  • Place the biscuits on the prepared baking sheet and bake for about 12–15 minutes, or until they are firm but not overly browned.

  • Allow them to cool completely on a wire rack.

3. Coat with Coconut:

  • Once the biscuits have cooled, spread melted chocolate on one side of each biscuit.

  • Immediately press the chocolate-covered side into the desiccated coconut, making sure it’s evenly coated.

4. Assemble the Romany Creams:

  • Once all the biscuits are coated in coconut, spread a small amount of melted chocolate on one biscuit and sandwich it together with another biscuit.

  • Allow the biscuits to set for a few minutes so the chocolate filling firms up.

Notes

  • Store the Romany Creams in an airtight container to keep them fresh for up to a week.

  • For an added twist, you can try using dark chocolate or milk chocolate for the filling, depending on your preference.

Find it online: http://maicook.com/romany-creams-%f0%9f%8d%aa%f0%9f%a5%a5/