RECIPE BY

share this recipe

Share on facebook
Share on pinterest
Share on whatsapp
Share on twitter
Share on linkedin
Share on print

Romany Creams

A crunchy choc coconut sandwiched biscuit with a filling of smooth chocolate...

 

Baking Category :  Biscuits

PREP TIME

20 minutes

BAKING TIME

15 minutes

Ingredients

1
1 3/4 cups softened butter
2
1 cup sugar
3
1/2 cup boiling water
4
1/3 cup cocoa powder
5
2 cups self raising flour
6
1 3/4 desiccated coconut
7
1 cup corn flakes crushed
8
Milk chocolate

Method

1
Place the sugar and butter in a mixing bowl. Run the mixer on medium high for about 2 minutes until these are well creamed, scraping down the side of the bowl halfway through
2
Dissolve the cocoa powder in the hot water and add this to the bowl and continue to mix this for a further minute until combined
3
Place the flour, crushed cornflakes and coconut in a large mixing bowl and pour in the chocolate butter mixture. Mix this by hand until you have a thick chocolate batter
4
Line 3 baking sheets with baking parchment. Scoop heaped teaspoons of the batter up, roll them into balls, place them on the sheets and flatten them into rounds using the back of a fork. Leave a half inch of space between each cookie to allow for rising and spreading. Bake the cookies in a preheated oven at 180c for 12 minutes
5
Allow to cool ,
6
Melt the chocolate in a double boiler, or gently in your microwave
7
Working with one cookie at a time, spread a generous amount of the chocolate onto the smooth side of the cookie. Place another on top of this and put the completed Romany Cream aside to set. Continue until all of the cookies are complete
8
Enjoy

SERVES HOW MANY

Medium crowd

YIELD

4 dozen

Chef's note

Leave a Reply