Eggless Romany Cream Chocolate Biscuits |

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

Units Scale

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

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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