Romany Creams
A community recipe by mawmawNot tested or verified by Nigella.com
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Preheat oven to 180%C Grease and flour two large baking trays. Dissolve cocoa powder and drinking chocolate in boiling water, leave to cool. Cream together butter and castor sugar until pale and fluffy. Sift together flour,baking powder and salt. Add cooled chocolate mixture to creamed mixture, add the sifted dry ingredients. Stir in desiccated coconut and vanilla essence. Drop small oval shaped spoonfuls on to prepared baking trays. Bake for 12 to 15 minutes, remove from oven, leave to cool on a wire cooling rack.
Combine melted chocolate, butter,drinking chocolate and chocolate liqueur.Mix until well blended and cool enough to spread. Sandwich biscuits together with a thick layer of filling. Leave to set.
Preheat oven to 180%C Grease and flour two large baking trays. Dissolve unsweetened cocoa and drinking chocolate in boiling water, leave to cool. Cream together butter and castor sugar until pale and fluffy. Sift together flour,baking powder and salt. Add cooled chocolate mixture to creamed mixture, add the sifted dry ingredients. Stir in unsweetened shredded coconut and vanilla essence. Drop small oval shaped spoonfuls on to prepared baking trays. Bake for 12 to 15 minutes, remove from oven, leave to cool on a wire cooling rack.
Combine melted chocolate, butter,drinking chocolate and chocolate liqueur.Mix until well blended and cool enough to spread. Sandwich biscuits together with a thick layer of filling. Leave to set.
Introduction
USA children love Oreo's, SA children love Romany creams These dreamy chocolate biscuits are loved by thousands in SA
USA children love Oreo's, SA children love Romany creams These dreamy chocolate biscuits are loved by thousands in SA
Ingredients
Serves: 50
Metric
Cups
For the Romany Creams
- 125 millilitres cocoa powder
- 125 millilitres drinking chocolate
- 125 millilitres boiling water
- 375 grams butter (softened)
- 375 grams caster sugar
- 375 grams cake flour (sifted)
- 10 millilitres baking powder
- 3 millilitres salt
- 240 grams desiccated coconut
- 5 millilitres vanilla essence
For the Filling
- 200 grams dark chocolate (good quality, melted)
- 60 grams butter (softened)
- 15 grams drinking chocolate
- 15 millilitres chocolate liqueur
For the Romany Creams
- 4 fluid ounces unsweetened cocoa
- 4 fluid ounces drinking chocolate
- 4 fluid ounces boiling water
- 13¼ ounces butter (softened)
- 13¼ ounces superfine sugar
- 13¼ ounces cake flour (sifted)
- fluid ounce baking powder
- fluid ounce salt
- 8½ ounces unsweetened shredded coconut
- fluid ounce vanilla essence
For the Filling
- 7 ounces bittersweet chocolate (good quality, melted)
- 2⅛ ounces butter (softened)
- ½ ounce drinking chocolate
- 1 fluid ounce chocolate liqueur
Method
Romany Creams is a community recipe submitted by mawmaw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Filling:
Filling:
Additional Information
Biscuits keep well, store in an airtight container, for up to two weeks
Biscuits keep well, store in an airtight container, for up to two weeks
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What 1 Other has said
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Posted by judithnicklin on 1st May 2014
Show more commentsHow do you work out 125ml of cocoa powder and chocolate powder? Do you mean the powder should come up to the 125ml level in a measuring jug. Or do you men you mix it with water first. But you then say dissolve it in water! I can't work out what to do with this recipe.