Recipe for homemade Romany Creams – bite-sized chocolatey treats
375g butter, at room temperature
125ml boiling water
425g self-raising flour
160g desiccated coconut
250g cornflakes, lightly crushed
400g milk/mint/dark chocolate, melted for sandwiching the cookies together
Preheat oven to 180 degrees and line a cookie sheet with baking paper or a Silpat (silicon baking mat). Cream butter and sugar together scraping down the bowl twice until light and fluffy.
Dissolve cocoa powder in boiling water. Allow to cool slightly then add to the butter mixture. Add flour, coconut and cornflakes and milk until well combined. Roll cookies into teaspoon sized balls and place on the cookie sheet.
Allow about 2cm space in between each cookie for spreading. Use a fork to press the balls down gently. Bake for 15 minutes until dry to the touch. Leave on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining batches. Once they have cooled, melt the chocolate in the microwave for 1 minute at 100% power stirring every 15 seconds. Allow to cool slightly and place 5ml of chocolate on one cookie and sandwich with a matching half. Allow to set on a flat surface (if you can ;)) before serving.
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Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.