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Tasty Eggless Romany Cream Chocolate Biscuits With Coconut And Oats
These Eggless Romany Cream biscuits are crisp, chocolatey, and filled with smooth, melted chocolate and made with cocoa, coconut, oats, and coffee for a rich, homemade biscuit that’s perfect for tea time
Chocolate coconut biscuits with a crisp oat crunch
Why You Will Love and Enjoy These Eggless Romany Cream Chocolate Biscuits
- They’re crisp, chocolatey, and properly good with coffee or tea.
- The coconut and oats give them that classic crunchy bite.
- You can make them ahead, and they stay crisp for days.
Eggless Romany Cream Chocolate Biscuits
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: ±24 sandwich biscuits – 48 singles
- Method: Easy baking
- Cuisine: South African
Description
These Eggless Romany Creams have that deep cocoa flavour, loaded with coconut, and the kind of crisp bite that makes you reach for another one before you’ve finished the first. The little bit of coffee quietly boosts the chocolate flavour, and once they’re sandwiched with melted chocolate, they’re ridiculously good with tea or coffee.
Ingredients
- 1 cup + 2 tablespoons – 250 g softened butter
- 1 cup sugar
- 2 cups Self-Raising flour
- 3 heaped tbsp cocoa powder
- 1 tsp strong coffee granules
- 1/2 cup boiling water
- 1 1/2 cups desiccated coconut
- 1 cup oats
- ±1 cup chocolate morsels, melted, for sandwiching
Instructions
- Preheat your oven to 350⁰F (180⁰C) and line baking trays with baking paper.
- In a large bowl, cream together the 250 g softened butter and 1 cup sugar until light, creamy and well combined.
- Dissolve the 1 tsp strong coffee granules in the 1/2 cup boiling water and set aside for a minute.
- Add the 2 cups Self-Raising flour, 3 heaped tbsp cocoa powder, and 1 1/2 cups desiccated coconut to the butter mixture. Mix until crumbly.
- Pour in the coffee mixture a little at a time, mix until a soft dough forms.
- Stir in the 1 cup oats until evenly combined. The dough should be soft but still easy to roll.
- If it feels too sticky or warm, chill it in the fridge for 20 minutes. This makes rolling much easier and helps the biscuits keep their shape.
- Roll small portions of dough into walnut-sized balls and place them slightly apart on the prepared trays.
- Flatten each ball gently with a fork to create the classic pattern. If the fork sticks, lightly dip it in flour.
- Bake at 350⁰F (180⁰C) for about 15 minutes.
- The biscuits will still feel slightly soft when they come out, but they’ll crisp up as they cool and dry out.
- Once all the trays are baked, place the biscuits back onto one tray, switch the oven off, and leave them inside the warm oven until completely cool. This extra drying step gives them that perfect and proper crunchy texture.
- Let the biscuits cool completely before filling.
- Melt the ±1 cup of chocolate morsels and sandwich two biscuits together with the melted chocolate. Leave them to set before storing, if you can wait that long.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Additional Information
- If the biscuits aren’t fully cooled before sandwiching, the chocolate filling can become messy and slide out.
- Using too much boiling water at once can make the dough overly soft. Adding it gradually gives you more control over the texture.
- Should the dough be chilled? Yes, if it feels sticky or too soft.
- Can I skip the coffee? You can, but it deepens the chocolate flavour without making the biscuits taste like coffee.
- Why dry them out in the oven? That’s what gives them the signature crunchy texture.
Storage and Freezing
- Can this be frozen? Yes. Freeze the baked, unfilled biscuits in an airtight container for up to 3 months. Thaw and fill when ready to serve.
- How long can this be stored and how? Store filled biscuits in an airtight container for up to 1 week at room temperature. If your kitchen is warm, refrigerate them so the chocolate stays firm.
Substitute Suggestions
- Butter: Use baking margarine if preferred
- Chocolate morsels: Use chopped baking chocolate
- Oats: Quick oats work best, but rolled oats can be pulsed slightly first
- Coffee granules: Replace with 1 tsp hot cocoa powder if needed
These Chocolate, coconut, oats biscuits crack perfectly when you bite into them
These Eggless Romany Cream Chocolate Biscuits bring together crisp cocoa biscuits, coconut crunch, and smooth chocolate filling in a way that feels timeless and deeply satisfying. The extra drying step gives them the proper crunchy texture people expect, while the melted chocolate centre keeps every bite rich and balanced. They’re easy enough for everyday baking but special enough to make a fresh pot of coffee feel like an occasion.
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These look soooo good! BTW, I sent you a link by e-mail – did you get it?
Thanks Dolly for your comment on the cookies and yes I received your email. Whoop whoop. <3
I am so glad! I wasn’t sure. 🙂
❤️❤️