Romany creams
 
Prep time
Cook time
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South African chocolate-coconut cookies sandwiched together with rich milk chocolate.
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Recipe type: 18 large sandwiched cookies
Ingredients
  • 1 stick (4 ounces) butter
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 2 tablespoons unsweetened cocoa, mixed with
  • 2 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut
  • 1 cup flour
  • 1½ teaspoons baking powder
  • 1 3½-ounce slab Cadbury’s milk chocolate
Instructions
  1. Cream the butter, sugar and salt in a mixing bowl.
  2. Mix in the cocoa and vanilla.
  3. Add the coconut, flour and baking powder and mix until the dough comes together. If necessary, add a few more drops of water, but keep the dough stiff.
  4. Shape into 36 balls, flatten with a fork, and arrange on a large baking sheet.
  5. Bake at 350˚F for about 15 minutes. The biscuits will harden as they cool down.
  6. Melt the chocolate in a bowl or double boiler over boing water (or microwave on low heat, stirring frequently) and sandwich the biscuits together with the molten chocolate once the biscuits have cooled to room temperature.
Notes
The number of hearts one would get from the batch, depends on the size of the heart-shaped cutters used. I got 2 medium, 20 small and 8 baby sandwiched hearts.
For daintier cookies, make the balls slightly smaller.
Recipe by Cape Point Press at https://capepointpress.com/romany-creams/