Homemade Romany creams

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Romany Creams
Romany Creams
Prep Time: 20 minutes
Servings: 16-20
Cooking Time: 12-15 minutes
  • 250g - butter
  • 250ml - castor sugar
  • 325ml - desiccated coconut
  • 500ml - cake flour
  • 125ml - cocoa powder
  • 5ml - baking powder
  • - pinch of salt
  • 80-100g - peppermint
  • - chocolate, melted

Preheat the oven to 160°C. Line two baking sheets with baking paper.

1 Cream the butter and sugar until thick and pale. Add the coconut and mix.

2 Sift together the flour, cocoa powder, baking powder and salt and add to the butter mixture. Mix with your hands to form a soft dough – it will come together slowly so carry on working the mixture until it forms a ball.

3 Use a 30ml measuring spoon to scoop up the dough and roll into balls. Arrange on the baking sheets and flatten slightly with the tines of a fork. Bake for 12-15 minutes or until done. Leave the biscuits to cool slightly on the baking sheets then transfer to a wire rack to cool completely.

4 Sandwich the biscuits together with the melted chocolate and set aside until the chocolate has set. Store in airtight containers.  

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