Wednesday, 21 June 2017

Romany Creams

Originating from South Africa, Romany Creams are the typical biscuits my family have every year for Eid. The original ones are two chocolate coconut biscuits sandwiched with a rich creamy chocolate layer but the ones I've made today have a couple drops of mint essence mixed into the melted chocolate to give it a minty flavour.


  • 4 cups plain flour
  • 2 cups coconut 
  • 1/2 lb butter
  • 2 tsp cocoa 
  • 2 cups icing sugar
  • 1 tsp baking powder
  • 1/4 cup oil 
  • 3 eggs

  • Pre-heat the oven to gas mark 5 and get a few trays ready and greased
  • Cream the butter and sugar together until pale and fluffy
  • Add the eggs one at a time and then add oil, baking powder, cocoa, flour and coconut
  • Mix until a soft dough is formed and chill for half an hour so the dough can firm up and is easier to roll
  • Dust the work top with plain flour and roll the dough into a £1 coin thickness
  • Using a fork, etch a rough pattern across the dough and cut into small circles using a cookie cutter. Bake for around 10-15 minutes until slighlty browned.
  • Allow to cool and sandwich with the melted chocolate. Allow to set and enjoy!

These are perfect with a cup of tea and keep well in an air tight containter for up to two weeks. If you do decide to give them a try let me know how they turn out! 


Thursday, 1 June 2017

Bourbon Biscuits

Bourbons are a classic. I've had it with a cup of tea for as long as I can remember yet I've never tried to bake them for myself. As I already had the biscuit stamp purchased from Sous Chef, I decided to give these a go. The result - A sweet chocolate butter icing sandwiched between two moreish and slightly bitter super chocolatey biscuits.

Chocolate biscuit
  • 275g plain flour
  • 100g self raising flour
  • 75g cocoa powder
  • 125g granulated sugar
  • 125g salted butter
  • 125g golden syrup
  • 1 large egg, beaten 

Chocolate Butter cream
  • 100g butter
  • 200g icing sugar
  • 1 tbsp cocoa powder

  • Pre-heat the oven to Gas mark 4 and line your baking trays with greasproof paper
  • Sift the flours. cocoa and sugar into a mixing bowl and mix well. 
  • Add the butter and rub with your finger tips until the mixture resembles fine breadcrumbs 
  • When all the butter is mixed in, make a well in the centre and add the syrup and egg. Mix well until a ball of dough has been formed. 
  • Place the dough into the fridge for 20 minutes for it to firm up and make the rolling process easier. Thereafter, dust the workbench with plain flour and roll the dough to roughly a pound thickness and stamp with your Bourbon biscuit stamp. 
  • Cut around each biscuit with a pizza cutter as it makes the process easier and bake at gas mark 4 for around 15 minutes. Leave to cool before icing 
  • For the icing, make sure the butter is at room temperature and place into a bowl. Sift the icing sugar and cocoa powder into the bowl and whisk until fluffy. 
  • Pipe this mixture on the halves of your biscuits and enjoy! 

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