Description
Chocolate Coconut Romany Creams bring together pantry staples and real cocoa for a biscuit that never goes out of style. The toasted coconut and chocolate center give it the kind of balance that keeps people coming back for more.
Ingredients
Units
Scale
- 1 cup + 2 tbsp (250 g) butter, softened
- 1 1/4 cups sugar
- 1 tsp vanilla essence
- 6 tsp oil
- 1 1/2 cups roasted desiccated coconut
- 4 cups (500 g) self-raising flour
- Pinch bicarbonate of soda
- 1 tsp baking powder
- 2 heaped tbsp cocoa powder
- 2 large eggs, room temperature
- Melting chocolate, for sandwiching
Instructions
- Preheat the oven to 180°C or 350°F.
- Line or lightly grease 2 baking trays and set aside.
- In a large bowl, cream 1 cup + 2 tbsp butter with 1 1/4 cups sugar until pale and fluffy. This takes about 2 to 3 minutes.
- Beat in 1 tsp vanilla essence and 6 tsp oil until fully combined.
- Stir in 1 1/2 cups roasted desiccated coconut, making sure it’s evenly mixed through.
- In a separate bowl, sift together 4 cups self-raising flour, 1 tsp baking powder, a pinch of bicarbonate of soda, and 2 heaped tbsp cocoa powder.
- Add the dry ingredients to the butter mixture in batches, mixing gently so the dough doesn’t toughen.
- Add 2 eggs, one at a time, mixing until a firm but workable dough forms. If it feels sticky, rest it for 5 mins instead of adding more flour.
- Roll the dough to about 4 to 5 mm thick on a lightly floured surface.
- Cut with a cookie cutter and place on the prepared trays, leaving space to spread.
- Lightly scratch the tops with a fork. This helps them bake evenly and gives that classic Romany Cream look.
- Bake for 10 to 12 minutes until set and just firm. Don’t overbake or they’ll lose their snap.
- Cool completely on a rack.
- Once cooled, sandwich pairs together with melted chocolate and let them set before storing.
Notes
Created, prepared, tried, and tested by Gail
