ROMANY CREAMS

These classic Romany Creams are rich, chocolatey, and packed with coconut flavor. Crisp biscuits with a rugged finish are sandwiched together with smooth melted chocolate, making them perfect for tea time, gifting, or baking in bulk for special occasions. Once you make them at home, you’ll never go back to store-bought again!

📝 INGREDIENTS

For the Biscuits

500 grams butter, room temperature
1 cup caster sugar
¼ cup icing sugar
¼ cup oil
1 egg
1 tablespoon vanilla essence
4 cups cake flour
1 teaspoon baking powder
125 grams cocoa powder
2 cups medium desiccated coconut

For the Filling

450 grams plain chocolate, melted

👩‍🍳 METHOD

🥣 Step 1: Prepare the Dough

In a large mixing bowl, using an electric mixer, cream together the butter, oil, icing sugar, and caster sugar until light, pale, and fluffy. This should take about 3–4 minutes and helps create a crisp yet tender biscuit.

Add the egg and vanilla essence and mix for 1 minute until fully combined.

Next, add all the dry ingredients — cake flour, baking powder, cocoa powder, and desiccated coconut. Mix by hand until a soft, workable dough forms. Do not overmix.

Wrap the dough tightly in cling wrap and refrigerate for 20 minutes. Chilling makes the dough easier to roll and helps the biscuits keep their shape.

🔥 Step 2: Roll and Bake

Preheat the oven to 180°C.

Lightly flour your work surface and rolling pin. Alternatively, place the dough between cling film or wax paper and roll it out evenly.

Using a fork, gently scrape over the surface of the dough to create the classic rugged Romany Creams texture.

Cut out biscuits using your preferred cookie cutter and place them on a greased baking sheet, leaving a little space between each biscuit.

Bake for 12–15 minutes, or until the biscuits are firm and baked through. Remove from the oven and allow them to cool completely before assembling.

🍫 Step 3: Assemble the Romany Creams

Once cooled, turn half of the biscuits upside down (for example, if you baked 50 biscuits, turn 25).

Melt the plain chocolate in the microwave for 2 minutes, stirring until smooth. Allow the chocolate to cool slightly for 10–15 minutes — this prevents it from being too runny.

Spoon melted chocolate onto the flat side of the biscuit. When the chocolate is half-set, gently place another biscuit on top and press lightly to form a sandwich.