Rate this recipe

Homemade Romany Creams

Homemade ‘Romany Creams’


Two things you could never do without, chocolate and biscuits! Lucky for you, these are all in one!

  • Yields: 30 |
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
Crush Mag Online Crush Mag Online

375 g butter, soft
375 g castor sugar
250 g desiccated coconut
250 g dark chocolate, finely chopped
275 g Sasko Cake Flour
65 g cocoa powder
15 g baking powder
100 g dark chocolate, melted

Preheat the oven to 170 °C.

Cream the butter and sugar together until light and fluffy. Add the coconut and finely chopped chocolate.

Sift the Sasko Cake Flour, cocoa powder and baking powder into the creamed mixture and fold in.

Roll the dough into walnut-sized balls and place on a lined baking tray.

Bake for about 20 minutes until firm.

Place on a cooling rack. When cooled to room temperature, dip the bottom of one biscuit into the melted chocolate and sandwich with another biscuit.