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Sherri’s Romany Creams

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250g margarine/butter
250ml castor sugar
2 eggs
1tsp vanilla essence
1tsp red food colouring
1 1/2 cup dessicated coconut
2 1/2 – 3 cups flour
2 tsp baking powder
1/4 cup cocoa powder
Decorate with
Nibbled cashews
Hundreds and thousands
Mint areo balls grated

Cream butter and sugar until light and fluffy.
Add eggs. Vanilla ess. Mix well.
Add sifted flour. Do not add all the flour at once. Add a little at a time.
You may not need to add all the flour. Check consistency of dough.
Add red food colouring.
Add dessicated coconut. Cocoa and baking powder. Mix well
Combine dough.
You can roll dough and cut with desired cutter or use a biscuit gun.
Place on a baking sheet and bake at 160’C for 10 mins.
Place chocolate in a double boiler or place chocolate in a metal bowl over a pot of simmering water to melt.
Spread chocolate over the cooled biscuits and decorate as you wish.

Prepared, tried and tested by: Sherri Moodley

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