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Es's Festive Eggless Romany Creams

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250 g softened butter
2 cups self-raising flour
3 heaped tablespoons cocoa
1 tsp strong coffee granules
½ cup boiling water
1 cup sugar
1½ cups desiccated coconut
1 cup oats
Chocolate morsels for sandwiching them together.
Cream butter and sugar.
Add flour, coconut, coffee and cocoa and mix.
Add boiling water and mix well into butter mixture.
Add 1 cup oats and combine well.
If dough is soft, leave in fridge to settle and firm up.
Roll small bits of the dough into balls and press with a fork to flatten and design.
Bake in a preheated oven at 350F for ±15 minutes.
Once all the biscuits are baked, place all into 1 oven tray, switch oven off and leave in the hot oven to dry out until oven is cool.
Cool biscuits completely before dipping in chocolate.
Sandwich together or dip and decorate as desired.
Original Recipe: Irene Dasari
Prepared, tried and tested by: Es Slabs

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