Classic South African Romany Creams
Crisp South African Romany Creams made with chocolate coconut biscuits and a melted chocolate filling. Egg-free, nostalgic and shaped for that classic rough oval look.
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Ingredients
- 120 millilitre boiled water
- 5 tablespoons cocoa powder
- 225 grams unsalted butter - at room temperature. You can use salted butter, just leave out the ½ teaspoon salt.
- 220 grams caster sugar
- 1 teaspoon vanilla extract
- 350 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 120 grams desiccated coconut - medium grain coconut, not fine
- 200 grams milk or dark chocolate
Instructions
- Mix the cocoa powder with the boiled water until dissolved, then set it aside to cool slightly.120 millilitre boiled water, 5 tablespoons cocoa powder
- In a large bowl, add the room-temperature butter, caster sugar and vanilla extract.225 grams unsalted butter, 220 grams caster sugar , 1 teaspoon vanilla extract
- Using an electric hand mixer or a stand mixer, beat the butter and sugar until light and creamy, around 2-3 minutes.
- Add the cocoa powder mixture to the creamed butter and sugar mixture.
- Beat until well incorporated, approximately 1-2 minutes. Don't worry if it looks slightly curdled at first, adding the flour will resolve that.
- Sift the all-purpose flour, baking powder and salt into the bowl with the cocoa mixture.350 grams all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Next, add the desiccated coconut on top of the dry ingredients.120 grams desiccated coconut
- Using a rubber spatula or a large spoon, fold the ingredients together until mostly combined.
- Set the spatula aside and use your hands to bring the dough together until well combined and a soft dough forms. The dough should come together easily, but if it feels very soft, the fridge rest will firm it up.
- Tip the dough onto a large piece of clingfilm. Shape it into a rough, flat circle of approximately 2.5cm (1") thickness. Cover it completely with the clingfilm and place it in the fridge for 30 minutes to firm up.
- Preheat the oven to 180°C/160°C fan/350°F. Line a couple of baking sheets with parchment paper.
- Sprinkle some flour on the work surface and roll out the chilled dough to a thickness of about 6mm.
- Take a fork and scrape rough lines across the entire surface of the rolled-out dough.
- Scrape lines in the opposite direction to create a rough, textured, criss-cross pattern.
- Use a round 5cm diameter cookie cutter to cut out the cookies. For the Romany Cream shape, use your fingers to gently pinch the sides of each cut-out cookie into more of an oval.
- Place the cut-out cookies on a lined baking tray or cookie tray, leaving approximately 2.5cm (1") between each cookie. If the trays are not going into the oven immediately, place them in the fridge. This helps the cookies retain their shape during baking.
- Bake the cookies in the preheated oven for 14-15 minutes, until they look dry on the surface and feel set around the edges. Because the dough is dark, don’t rely on colour alone.
- Allow the cookies to cool on their baking sheet for 10 minutes before transferring them to a wire cooling rack.
- Pair up the cookies for sandwiching by matching similar shapes and sizes.
- Break the chocolate into smaller pieces and place it in a small microwaveable bowl. Melt the chocolate in 30-second intervals, stirring between each, until fully melted.200 grams milk or dark chocolate
- After melting the chocolate, let it sit for around 5 minutes to firm up slightly. This prevents the chocolate from being too runny and running off the cookies.
- Spread a teaspoon of melted chocolate on one cookie, leaving its paired-up friend without chocolate, as it will be the top half of the sandwich.
- For best results, spread chocolate on several cookies first before sandwiching them. Allowing the chocolate to set a bit prevents it from oozing out once sandwiched.
- Once sandwiched, allow the chocolate filling to be fully set before handling the cookies or transferring them to cookie tins. This ensures they maintain their shape and integrity.
Remember to sprinkle only a small amount of flour on top of the dough and around the rolling pin before you begin rolling. Avoid using too much flour on top, as it may show once baked. Alternatively, roll the dough out between two pieces of baking or wax paper.
Feel free to use any cookie cutter shape you prefer, or roll the dough into small balls and flatten them with a fork.
If you rolled the cookies thinner than 6mm, they may need less time to bake, so check around the 12-minute mark.
Notes
- Use medium or coarse desiccated coconut for the best texture.
- If using salted butter, leave out the added salt.
- Chill the dough before rolling. If your kitchen is warm, chill the cut biscuits on the tray before baking so they hold their shape.
- Let melted chocolate thicken slightly before sandwiching.
- Store in an airtight tin for up to 3 weeks.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 178kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 58mg | Potassium: 109mg | Fiber: 2g | Sugar: 12g | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
