Description
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!
Ingredients
Units
Scale
- 250 g butter
- 1 cup castor sugar
- 1 egg
- 1/4 cup oil
- 1 tsp vanilla essence
- 1 tsp baking powder
- 2 tbsp of cocoa
- 1 cup coconut
- 2 to 3 cups flour
Instructions
- Cream the butter and sugar till white and fluffy.
- Add the egg, oil, and vanilla and beat well.
- Mix in the baking powder, cocoa, and coconut.
- Add enough flour to form a firm dough.
- Pat on a work surface and scrape with a fork.
- Cut into shapes and bake at 160°C / 320° F for 20 minutes.
- Cool completely and drizzle melted chocolate over or dip half the biscuit in melted chocolate.
Notes
Prepared, tried and tested by Feriel Sonday
