Romany Creams might very well be South Africa’s favourite chocolate bicci. Two coconut-chocolate biscuits are sandwiched between melted (@cadbury_sa Dairy Milk) chocolate.
The most difficult thing is achieving the exact textural appearance of the biscuit. For this, my mum uses an onion sack. I find that difficult to use. Instead, I roll out my dough and use a knife to create a criss-cross indentation. Getting the actual size was the easier part. I used a small rectangular cutter and just manipulated the edges to be more rounded and softer in appearance.
- Romany creams
- 250g butter
- 250ml castor sugar
- Half a tsp vanilla essence
- Half a tsp caramel essence
- 2 cups flour
- 60ml cocoa
- 5ml baking powder
- 2 and a half cups of dessicated coconut.
- Add the butter and sugar into a mixer and beat well for 4 to 5 minutes. Add the essence and continue to beat.
- Add the sifted flour, cocoa and baking powder
- Add the coconut and beat for a minute to incorporate it.
- Use a rectangular small cutter to get the correct sizes but use your fingers to round the edges to resemble the original Romany Creams. I used a knife to create the indents on the biscuit.
- Bake at 160 degrees for approximately 13 minutes and remove and allow to cool and crispen.
- Melt a slab of chocolate in a double boiler. Add approximately a quarter to half a teaspoon of soft, melted chocolate onto one half and seal with the other.
For good measure, look up the Bakers Man song on YouTube.
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