Homemade romany creams

yuppiechef.com/spatula/homemade-romany-creams-2

July 12,
2011

If you grew up in South Africa, then you probably know and love the romany cream.
Romany creams are one of my all-time favourite teatime treats – they are crunchy and
chocolatey and definitely give the shop-bought ones a run for their money. Give them a
whirl and let me know what you think! Download print-friendly version.

I couldn’t tell you when I first ate one of these but I do know that they have featured on
the table of nearly every birthday or tea party I’ve ever had – this recipe comes from our
awesome housekeeper, Sophy, and is part of her vast repertoire of baked goodies. (Like
Banana bread? Check out Sophy’s banana bread recipe.)

Ingredients:
375g unsalted butter, at room temperature
325g sugar
125ml boiling water
40g cocoa
425g self-raising flour
160g coconut
250g Corn Flakes, lightly crushed
200g dark or milk chocolate (for the filling)

1/3
Method:
1. Cream together the softened butter and sugar using an freestanding mixer or
handheld electric whisk.

2. In a separate bowl, combine the boiling hot water and cocoa until dissolved, and set
aside.
3. Once cooled slightly, mix the chocolatey liquid into the butter and sugar mixture.
4. Sift together all the dry ingredients and then add this slowly to the mixer, followed by
the crushed Corn Flakes.
5. Give the dough a final mix and then roll into small balls and arrange on a baking sheet
lined with greaseproof paper – or, even better, a Silpat mat. Remember that the final
product is two biscuits sandwiched together so don’t make them too big.
6. Flatten each ball slightly with a fork and make sure they aren’t too close together to
allow for a little spreading.

7. Bake at 180°C for 15 minutes, then remove from the oven and allow to cool
completely on a wire rack.
8. Melt the chocolate gently in the microwave, then sandwich the biscuits together with
it. Allow to cool and harden completely before serving.
2/3
And there we have it. Homemade romany creams to bring a sparkle to any teatime.

3/3