Romany Creams are classic chocolate biscuits that are crisp on the outside, tender on the inside, and full of rich cocoa and coconut flavor. They’re incredibly easy to make and perfect for serving with tea, coffee, or as a sweet treat any time of day. With their fork-textured tops and optional chocolate dip, they look just as beautiful as they taste!
Ingredients
250 g butter
1 cup castor sugar
1 egg
1/4 cup oil
1 tsp vanilla essence
1 tsp baking powder
2 tbsp cocoa powder
1 cup desiccated coconut
2 to 3 cups flour (as needed to form a firm dough)
Method
- Cream the butter and sugar
In a mixing bowl, beat the butter and castor sugar together until the mixture is light, white, and fluffy. - Add the wet ingredients
Add the egg, oil, and vanilla essence. Beat well until fully combined. - Mix in the dry ingredients
Stir in the baking powder, cocoa powder, and coconut until evenly incorporated. - Add the flour
Gradually add enough flour (2 to 3 cups) to form a firm, workable dough. - Shape the dough
Place the dough on a work surface. Pat it flat and use a fork to create lines or texture on the surface. - Cut into shapes
Cut the dough into small rectangles, rounds, or any desired shape. - Bake
Arrange on a baking tray and bake at 160°C for 20 minutes, or until lightly crisp. - Cool and decorate
Allow the biscuits to cool completely.
Then drizzle melted chocolate over the top, or dip one half of each biscuit into melted chocolate for a beautiful finish.
Enjoy