Romany Creams


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.


  1. Add the butter and sugar into a mixer and beat well for 4 to 5 minutes. Add the essence and continue to beat.
  2. Add the sifted flour, cocoa and baking powder
  3. Add the coconut and beat for a minute to incorporate it.
  4. 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.
  5. Bake at 160 degrees for approximately 13 minutes and remove and allow to cool and crispen.
  6. 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.
#NaqiyahBakes #baking #bakers #homebakes #homebaker

<a href="" target="_self">Naqiyah Mayat</a>

Naqiyah Mayat

Author & Creative Entrepreneur

Naqiyah Mayat is a connoisseur of luxury, elegance and beauty. Her lifestyle brand is built around a philosophy of sophistication and aspiration.



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