Romany creams recipe is one of the popular biscuits or cookies found in South Africa. These are crunchy chocolate coconut biscuits that are sandwiched with melted milk chocolate.
This Romany cream copycat recipe tastes like the ones sold in supermarkets across South Africa. For this holiday season, try baking these cookies or biscuits for your friends and family; I’m sure they will ask for more.
History Behind the Romany Creams Biscuits
Romany creams were invented by Ian in collaboration with Cadbury’s chocolate in 1965. This Romany cream is the chocolate version of the English dessert known as “Gypsy Creams.” These cookies are made from two round biscuits sandwiched using a white creamy filling. Though they were delicious, Gypsy Creams were not popular with British manufacturers.
Ian and Cadbury then created a biscuit shaped the same as the original cookie but more improved. The improved biscuit was named Romany creams. What made it better? Cadbury’s chocolate cream filled the center. (Source: thecapegrocer.com)
Why you will like the recipe
- They require a few ingredients which you may have already in your pantry.
- Delicious and crunchy chocolate coconut biscuit
- Easy to make and requires no special tools or equipment.
Ingredients
Butter: unsalted softened butter for easy mixing
Sugar: white granulated sugar to add sweeten
Honey (golden syrup): if you have golden syrup use it, and if you don’t have it, you can also use honey. Always spray a little oil in a measuring cup before measuring any sticky ingredients. This helps the honey, or other similar liquid pours out easily.
Vanilla extract: pure vanilla extract brings all the flavors together.
Flour: all-purpose flour
Cocoa powder: unsweetened cocoa powder should be used and not sweetened cocoa.
Coconut: unsweetened shredded coconut should be used since sweetened coconut will increase the sweetness of the cookies.
Egg; a large size egg at room temperature.
Baking powder: add a little lift to the cookies.
Salt: balances the sweeteners out.
Milk chocolate is used for the filling.
Step-by-step instructions on how to make the recipe
Detailed instructions and ingredient measurements will be on the recipe card.
Step One
In a large bowl, using a hand-held or stand mixer fitted with a paddle attachment, cream the butter, sugar, and golden syrup or honey together on medium-high speed until fluffy and light. Add the egg, vanilla extract, and peppermint extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Step Two
Whisk the flour, cocoa powder, unsweetened desiccated coconut, baking powder, and salt in a separate bowl until combined.
Pour the dry ingredient into the creamed butter mixture and mix until combined. When using a stand mixer, mix the mixture on low speed until combined. Place the biscuit or cookie dough onto a cling film and bring it together to form a disc. Cover dough tightly and chill in the refrigerator for 30 minutes to 1 hour.
Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Step Three
Remove biscuit dough from the refrigerator and place it on a floured board. Place a piece of baking paper or parchment paper on top and roll out to 1/8 of an inch or 0.5 cm. You can scrape the top of the dough with a fork or leave them plain. Cut shapes with a round cookie cutter and transfer them to a lined baking sheet.
Step Four
Bake the biscuit or cookies for 11-12 minutes or until the edges and bottom are golden brown.
Melt the chopped milk chocolate in a double boiler or use the microwave. For the microwave, place the milk chocolate in a medium heat-proof bowl. Melt in 15-second increments, stirring after each increment until completely melted and smooth
Allow the melted chocolate to cool down, fill half of the cookies or biscuits, and cover with the other half.
Expert tips for making the recipe
- Always line your baking sheet with parchment paper, baking paper, or a silicone baking mat. If you don’t have any of the above ones, then lightly grease the tray with butter oil. This prevents baked goods from sticking to the pan.
- Whisk all the dry ingredients together for an even distribution of the ingredients.
- This recipe can be made using a bowl, wooden spoon, hand mixer, or stand mixer.
How to store the recipe
Cookies stay fresh, covered at room temperature, or in the refrigerator for up to 1 week.
Baked cookies freeze well for up to three months.
More similar recipes you’ll like
Peanut Brittle (Ghana Nkate Cake)
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking
Linda!
Romany Creams Recipe
Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) sugar
- 1 Tablespoon (20g) golden syrup or honey
- 1 teaspoon vanilla extract
- 1 cup (140g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup (30g) unsweetened cocoa powder
- ⅔ cups (50g) unsweetened desiccated or shredded coconut
- 1 large egg
- ¾ cups (120g) milk chocolate chips or bar
Instructions
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, cream the butter, sugar, and golden syrup or honey together on medium high speed until fluffy and light. Add the egg and , vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, unsweetened desiccated coconut, baking powder and salt together until combined.
- Pour the dry ingredient into the creamed butter mixture and mix until combined. When using stand mixer, mix the mixture on low speed until combined. Place the biscuit or cookie dough onto a cling film and bring it together to form a disc. Cover dough tightly and chill in the refrigerator for 30 minutes to 1 hour.
- Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove biscuit dough from the refrigerator and place it on a floured board. Place a piece of baking paper or parchment paper on top and roll out to 1/8 of an inch or 0.5 cm. You can scrape the top of the dough with a fork or leave them plain. Cut shapes with a round cookie cutter and transfer to a lined baking sheet.
- Bake the biscuit or cookies for 11-12 minutes or until the edges and bottom are golden brown.
- Melt the chopped milk chocolate in a double boiler or use the microwave. For the microwave, place the milk chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth
- Allow the melted chocolate to cool down and fill half part of the cookies or biscuit and cover with the other half.
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