A South African staple, and Yummy Heart Shaped Romany Creams with Dairymilk Chocolate
1¼ cups sugar
1 tsp vanilla essence
1 Tbsp chocolate essence
2 Tbsp oil
1½ cups roasted fine coconut
1 packet 500g self-raising flour
1 tsp baking powder
2 heaped Tbsp cocoa
A pinch of salt
Melting chocolate for decoration
Roast coconut in the oven until golden brown
Substitute self-raising flour with cake flour for a crisper biscuit.
Cream butter and sugar.
Add the essence, oil, and coconut.
Sift in flour, baking powder, and cocoa, and mix to form a crumbly texture.
Lastly, add eggs and mix to form a firm dough.
Roll the dough and scrape its surface with a fork to create a rough texture.
Cut with cookie cutter and place on a baking tray.
Bake @ 180C for 10 – 15 min or until done.
Once baked and cooled sandwich biscuits together with melted chocolate. 🍪🍪🍪🍪🍪
Prepared, tried, and tested Feriel Sonday