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.

Ingredients

• 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

Method

• 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!