Transport yourself back to the sweet memories of childhood with our Homemade Romany Creams. These classic South African cookies bring together the irresistible flavors of chocolate and coconut in a delightful sandwich treat. Whether enjoyed with a cup of tea or as a sweet indulgence on their own, these crunchy biscuits filled with creamy coconut are sure to evoke a sense of nostalgia and warmth. Embrace the simplicity of homemade goodness and savor the timeless taste of Romany Creams.
Romany Creams - A Taste of South African Nostalgia
Homemade Romany Creams are a beloved South African delight that brings the perfect balance of chocolate and coconut goodness. These nostalgic sandwich cookies, with their crunchy chocolate biscuits and creamy coconut filling, take you back to cherished memories of childhood treats. Embrace the joy of homemade baking and create a batch of Romany Creams to share with loved ones. Whether enjoyed with a cup of tea or savored on their own, these delightful cookies carry the essence of South African tradition and sweetness in every bite.
Equipment
- baking sheet
- parchment paper
- mixing bowls
- hand mixer
Ingredients
- all purpose flour
- salt
- cocoa powder
- egg
- granulated sugar
- baking powder
- unsalted butter
- vanilla extract
- condensed milk
- desiccated coconut
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
- Add the softened unsalted butter, egg, and vanilla extract to the dry ingredients.Mix the ingredients together using a hand mixer or stand mixer until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate it for about 30 minutes to firm up.
- Once the dough has chilled, take it out of the refrigerator and roll it into small balls, about 1 inch in diameter.
- Place the balls on the prepared baking sheets, leaving some space between each one.
- Use a fork to gently press down on each ball to flatten it slightly and create a criss-cross pattern on top.
- Bake the biscuits in the preheated oven for 10-12 minutes or until they are set and slightly firm to the touch.
- Remove the baking sheets from the oven and let the biscuits cool completely on wire racks.
- In a separate mixing bowl, combine the desiccated coconut, sweetened condensed milk, softened unsalted butter, and vanilla extract.
- Mix everything together until you have a smooth and creamy coconut filling.
- Take one cooled chocolate biscuit and spread a generous amount of the coconut filling on its flat side.
- Gently press another chocolate biscuit on top to create a sandwich.
- Continue assembling the Romany Creams until all the biscuits and filling are used.
- Serve the delightful homemade Romany Creams with a smile and savor the nostalgic taste of South African goodness.
Video
Notes
Romany Creams are best stored in an airtight container at room temperature. They can be kept for several days, but they are so delicious that they may not last that long!
Nutrition
Serving: 800g
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