Description
Romany Creams are classic South African sandwich cookies filled with chocolate and coconut. These delightful treats are perfect for enjoying with a cup of tea and are sure to satisfy your sweet tooth.
Ingredients
Scale
Dough:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (25g) unsweetened cocoa powder
- 2 cups (160g) desiccated coconut
Chocolate Filling:
- 200g (7 oz) semi-sweet or milk chocolate, melted
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- Mix Dough: Gradually add the dry ingredients to the wet mixture and mix until a dough forms. Stir in the desiccated coconut.
- Shape Cookies: Roll teaspoon-sized portions of dough into balls, flatten slightly, and place on baking sheets.
- Bake: Bake for 12 to 15 minutes until firm and slightly crisp.
- Cool and Fill: Cool cookies on a wire rack, then sandwich two cookies together with melted chocolate.
- Set Chocolate: Allow the chocolate to set before serving.
Notes
- Romany Creams pair wonderfully with tea.
- Store in an airtight container for up to a week.
- Choose your preferred chocolate type for the filling.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 160
- Sugar: 10g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
