Romany Creams
Indulge in the rich, nostalgic flavors of Romany Creams, a classic South African biscuit treat that's perfect for any occasion. These crispy, coconut-infused chocolate cookies are sandwiched together with a luscious dark chocolate ganache, creating the ultimate melt-in-your-mouth experience. Made with simple pantry staples like desiccated coconut, cocoa powder, and vanilla, this recipe combines a buttery, slightly crumbly texture with a decadent chocolate filling for a dessert that's both comforting and elegant. With just 30 minutes of prep time and a short bake, these homemade beauties are easy to whip up and make a delightful addition to your tea table or as a thoughtful edible gift. Serve them with a hot cup of coffee or tea, and savor the irresistible combination of textures and flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 220 grams all-purpose flour
- 100 grams desiccated coconut
- 25 grams cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 200 grams dark chocolate
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix until combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Stir in the desiccated coconut.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms.
Roll the dough into small balls, about the size of a walnut, and flatten them slightly with your palm. Place them on the prepared baking trays, leaving some space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are firm to the touch. Allow them to cool completely on a wire rack.
While the biscuits are cooling, prepare the chocolate filling. Melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring frequently.
Once the chocolate has melted, stir in the heavy cream until smooth and glossy. Let the mixture cool slightly, but not harden.
Pair up the cooled biscuits by size. Spread or pipe a small amount of the chocolate filling onto the flat side of one biscuit in each pair, and press the second biscuit gently on top to sandwich them together.
Allow the chocolate filling to set completely before serving. Store the Romany Creams in an airtight container for up to one week.
Nutrition Facts
Calories |
4566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.5 g | 404% | |
| Saturated Fat | 200.8 g | 1004% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 428.9 g | 156% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 207.6 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
