Classic Romany Creams Recipe
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
fridge time:
30 mins
-
Total Time
1 hr 5 mins
-
Servings
30 sandwiched cookies
-
Calories
178 kcal
-
Cuisine
South African
Classic Romany Creams Recipe
Report
Fancy sinking your teeth into a classic Romany Cream cookie with your cup of Joe? These crowd-pleasing, chocolate and coconut sandwiched biscuits have been a South African hit for generations, literally. And of course, while a store-bought Romany Cream always, always hits the spot, whipping up a homemade batch takes them to a whole different level.
Share:
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.
- In a large mixing bowl, add the room-temperature butter, caster sugar and 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.
- Next, add the desiccated coconut to the mixture.
- 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.
- 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 cling film 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.See note 1
- Take a fork and scrape rough lines across the entire surface of the rolled-out dough. Also, 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.See note 2
- Place the cut-out cookies on a lined baking sheet 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 or until they achieve a dark, golden brown colour. See note 3
- Allow the cookies to cool on their trays 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.
- 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.
Notes
- Note 1: 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.
- Note 2: Feel free to use any cookie cutter shape you prefer, or roll the dough into balls and flatten them with a fork.
- Note 3: If you rolled the cookies thinner than 6mm, they may need less time to bake, so check around the 12-minute mark.
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
58mg
(2%)
Potassium
109mg
(3%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin C
0.1mg
(0%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30sandwiched cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 58mg | 2% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
Other Recipes
You'll Also Love
