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! 


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