Romany creams

By Drum Digital
19 November 2010

Preparation time: 20 min

Baking time: 10-12 min

Makes 86 single or 43 double biscuits

You will need

½ packet (250 g) butter or hard


250 ml (1 cup) caster sugar

625 ml (2½ cups) coconut

500 ml (2 cups) cake flour

60 ml (¼ cup) cocoa

5 ml (1 tsp) baking powder

pinch of salt

50-75 g (½-¾ slab) dark chocolate, melted


1. Preheat the oven to 180°C. Grease two baking sheets. Beat the butter until thick and pale and, beating continuously, add the sugar a little at a time. Add the coconut and mix.

2. Sift together the flour, cocoa, baking powder and salt and add to the butter mixture. Mix with your hands to make a soft dough – the dough will initially not come together, but carry on until it forms a ball.

3. Roll teaspoonfuls of the dough into small balls and arrange them on the baking sheets. Flatten the balls slightly with the tines of a fork and bake for 10 minutes or until done. Leave the biscuits to cool slightly on the baking sheets before transferring them to a wire rack to cool completely.

4. Sandwich the cookies together with the melted chocolate and leave until the chocolate has set.

Store in airtight containers.

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