Africhef for great South African Recipes and South African Cooking

Romany Creams
A delicious South African cookie recipe

Recipe Rating

Romany Creams biscuits/cookies have been a South African favourite for simply ages. I remember eating them many, many years ago as a child. We used to delight in separating the biscuits, eating the half without the chocolate and then carefully nibbling away at the biscuit surrounding the chocolate to finally savour the delicious chocolate all on its own, not that the rest of the Romany Cream biscuit was in anyway inferior,
Romany Creams a South African Tradition
Romany Creams, South Africa's
answer to Oreo Cookies

just that as kids we tried to make the treat last.

Nowadays if I'm lazy and buy a packet instead of making my own version I might just finish them in one session.

Romany Creams are traditionally two chocolate and coconut biscuits/cookies sandwiched together with milk chocolate, none of this single cookie topped with chocolate and sprinkles, or sandwiched together with butter icing malarkey.

Romany Creams Ingredients

200g (7oz) Castor Sugar
250g (9oz) butter
2 medium eggs
580g (17oz) Cake Flour
30g (1oz) Cocoa powder
5ml (1 tsp) Baking Powder
260g (9oz) Desiccated Coconut (preferably sweetened)
200g (7oz) Good quality milk chocolate.

To make the Romany Creams

Pre-heat the oven to 350oF (180oC)

Soften the butter.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time making sure they are well blended.
Sift together the flour, cocoa powder and baking powder then fold into the butter/sugar mixture.
Fold the desiccated coconut into the resultant mixture, making sure it is evenly distributed.
Mix to a fairly stiff dough , if too crumbly you may add a little sunflower oil.

Form the dough into approximately walnut sized balls and flatten to about 5mm (0.2in) high. Use the tines of a fork to do this in order to get a rough texture on top of the cookie.

Place the cookies on a greased baking sheet and bake for about 15 minutes.
Remove the cookies from the baking sheet and cool on a wire rack, do not allow to cool on the baking sheet otherwise they will become soggy.

When the biscuits are totally cool melt the chocolate over a basin of hot water or in a microwave, but do not allow it to become too “runny” as you want a relatively thick layer of chocolate between the biscuits.

Sandwich pairs of biscuits together with a thick layer of chocolate and pop the Romany Creams into a fridge for a few minutes to speed up the chocolate hardening process…

Do not leave them too long.

This makes approximately 4 dozen absolutely delicious Romany Cream cookies.

If they're not eaten before you get the chance to put them away you can store them in an airtight container for up to 2 weeks.

I suppose you could call Romany Creams South Africa's answer to Oreo Cookies and a very good answer it is too…

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My Africhef African Recipes Cookbook is currently unavailable as I am revising it and re-writing it in Kindle format, meanwhile I suggest the following

THANKS!... Africhef

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