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RomanyKits

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If you grew up in South Africa, then you probably know and love the Romany cream or also known as RomanyKits. Nothing beats the smell of freshly cookies wafting through the house!

Origin of Romany Creams

Originally Romany Creams were based on a cookie called Gypsy Creams with a similar biscuit but white cream to sandwich the halves together but it wasn’t a great seller. Pyott’s biscuits was a South African biscuit company originally founded by a Scotsman named John Pyott.

Where do Romany Creams come from?

Romany Creams are one of the most popular biscuits sold in South Africa. These delicious cookies are crunchy, chocolatey and packed with coconut, and are sandwiched together with melted chocolate for extra decadence.

Bakers (bakery)

Bakers Limited, commonly known as Bakers, is a South African company producing a wide variety of savory and sweet biscuits. Bakers sweet biscuit brands include Choc-Kits

Homemade Romany-Kits / Romany Creams

Romany cream cookies filled with chocolate sitting on a plate next to a white coffee mug

Romany Creams are most probably one of the most popular biscuits sold in South Africa. They are super delicious cookies and oh so crunchy, chocolatey, and loaded with coconut, and you sandwich them together with melted chocolate.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 250 g butter/margarine (softened)
  • 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
  • 2 slabs Cadbury chocolate

Instructions

Cream butter and sugar.

Add flour, coconut, coffee, and cocoa and mix.

Add boiling water and mix well into the butter mixture.

Add 1 cup oats and combine well.

Roll small bits of the dough into balls and press with a fork to flatten and design.

Bake in a preheated oven at 180C / 350F for 15 minutes.

Once all the biscuits are baked, place them all on 1 oven tray, switch the oven off and leave it in the hot oven to dry out until the oven is cool.

Cool biscuits completely before dipping into chocolate.

Notes

Prepared, tried, and tested Irene Desari and Preshana Singh‎ from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

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Nutrition Information

Yield

25

Serving Size

1

Amount Per Serving Calories 183Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 199mgCarbohydrates 21gFiber 1gSugar 10gProtein 2g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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