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Romany Creams

Once you have tasted this home-made version of these classic cookies, you will always ensure that you bake and stock up on them for holidays, etc.

250 g Stork bake margarine
250 ml/210 g castor sugar
500 ml/280 g cake flour
5 ml baking powder
60 ml cocoa powder
375 ml/120 g desiccated coconut
2.5 ml salt
5 ml vanilla essence
15 ml milk

100 g dark/milk chocolate

    1. Pre-heat the oven to 180 ℃.
    1. Line baking trays with Wizbake baking sheets or grease with non-stick cooking spray.
    1. Place all the ingredients in the bowl of a stand mixer fitted with the batter hook.  Mix until the dough holds together.
    1. Bake for 10 minutes until the biscuits have spread out slightly and are just firm.
    1. Cool the biscuits on the baking trays until firm and transfer to a cooling rack to cool completely.
    1. To make the chocolate filling, break the chocolate into a bowl and place over the steam of simmering water to melt or cover and microwave on MEDIUM for 1 to 2 minutes or until completely soft if tested with the tip of a teaspoon.
  1. Sandwich the cookies together with the chocolate and place on a cooling rack until completely set.

30 sandwiched biscuits.

Recipe by Carolié de Koster, Art of Cooking recipe book, p. 735.