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Tasty delicious Romany Creams

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Tasty delicious Romany Creams

Romany Creams is a classic South African sandwich cookie. Two chocolate coconut biscuits are sandwiched with creamy milk chocolate filling. They’re moreishly good and like a cousin of the Australian Kingston biscuit and no less delightful!

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Chocolate filled Romany creams in a black and white metal tin

Tasty Delicious Romany Creams

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  • Author:
  • Prep Time: 20 minutes
  • Wait time and assembling: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 3035 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Cuisine: South African


These Romany Creams are a classic South African sandwich cookie. Two chocolate coconut biscuits are sandwiched with creamy milk chocolate filling. They’re incredibly good and similar to the Australian Kingston biscuit.
Kingston Cream Biscuits are a famous Aussie icon cookie (known as a biscuit in Australia) made by Arnott’s!


Units Scale


  1. Cream the butter and sugar till white and fluffy.
  2. Add the egg, oil, and vanilla and beat well.
  3. Mix in the baking powder, cocoa, and coconut.
  4. Add enough flour to form a firm dough.
  5. Pat on a work surface and scrape with a fork.
  6. Cut into shapes and bake at 160°C / 320° F for 20 minutes.
  7. Cool completely and drizzle melted chocolate over or dip half the biscuit in melted chocolate.


Prepared, tried and tested by Feriel Sonday

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History of these Tasty delicious Romany Creams

Romany Creams took its name from the Romany roots of the Gypsies and had a chocolate center instead of white cream. It moved to the Bakers brand in 1998. Royal Creams were introduced to the South African market in 1924.

The origins of the company commenced when John Frederick Baumann migrated from England to South Africa, where in 1851 at the age of 26 he established a grocery and bread bakery in Durban, in the British Colony of Natal (now a province of South Africa). In 1879 Baumann visited London where he met with his nephew, John Michael Leonard Baumann, suggesting he emigrate to South Africa. J. M. L. Baumann had previously left his native village in Niederstetten, Germany at the age of 16, and moved to London where he worked as a baker’s assistant before acquiring his own bakery business.

J. M. L. Baumann arrived in Durban in 1881 and joined his uncle’s bakery and grocery business. A few years later when the lease on their premises expired, J. M. L. Baumann purchased the bakery operations from his uncle. He bought a site at the corner of Brickhill Road and West Street, where he constructed a small building. In 1885 Baumann purchased a hand-operated biscuit machine for £65 from another baker, Plowright. The machine produced ‘dry’ biscuits for sale to ships and army garrisons.

History continued

In 1895 Baumann purchased an advanced biscuit machine and commenced the manufacture of more ‘fancy biscuits’ such as Ginger Nuts and Marie. He printed his first price list and operated under the name L. Baumann & Co The factory survived the anti-German riots of 1915 when the shop and bread and cake premises were burnt down. At the time, the biscuit factory was producing biscuits for the army, and two of JML Baumann’s sons were fighting the Germans in the then-German colony of South West Africa (now Namibia). The factory was put under government protection to prevent further damage.

Due to the anti-German sentiment in 1915, the company’s name was changed from Baumann’s to Bakers Limited. In 1918 Baumann’s son, William, opened a biscuit factory in Cape Town, the business was registered in October 1918 as Selected Products Ltd, trading as Baumann’s Biscuits. William sold the company back to Bakers Limited in 1922 but continued to operate it as a subsidiary.

At the beginning of the 1930s, almost 200 people were employed and the 1935 wholesale catalog listed 240 different biscuit lines. Originally biscuits were packed loose in tins and the company was prepared to pay railage on the empty returns.

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11 thoughts on “Tasty delicious Romany Creams”

    • The toughest part about figuring out caster sugar is that it has several different names. Caster sugar is also known as castor sugar, superfine sugar, or even baker’s sugar. This is not to be confused with another sugar you may have used, which also has a few different names: powdered sugar, also known as icing sugar or confectioners sugar. Powdered sugar is ground into such a fine grain that you can barely see the individual grains with the naked eye. Superfine or caster sugar, on the other hand, is still granular sugar, just a smaller grain than your typical sugar. Think of caster sugar as the medium point between your typical sugar and your powdered sugar.


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