![Romany Creams Recipe Romany Creams Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBabVnh9BjyYOWq4UIuVUxB5hY7GMuURtGg1xRaR2NMqFZP46B_sLksJoLhVbkU2gRSob8_cgMXmHKCrug6UB-29kfhZ-f8_xHgfRtrveA2YPuMJ-PIZ9mw724YcNV6CmxE95od858DVz/s320/93782071_755034238360389_5063377317946982400_n.jpg)
Ingredients:
- 500 grams of butter ( room temperature )
- 1 cup of caster sugar
- 1/4 cup of icing sugar
- 1/4 cup of oil
- 1 egg
- 1 tablespoon of vanilla essence
- 4 cups of cake flour
- 1 tsp baking powder
- 125 grams of cocoa powder
- 2 cups of medium dessicated coconut .
- 450 grams plain chocolate, melted in a bowl in a microwave for 2 minutes.
Instructions:
Preheat oven to 180°C. Roll out dough on a well floured surface and ensure that your rolling pin is floured as well or simply place some cling film or wax paper over dough and roll out . Take a fork and run lightly over dough , scraping to form the rugged look . Cut out shapes with cookie cutter and place on greased baking sheet , bake for 12 to 15 minutes .
When cooled turn the biscuits up side down , so if you baked 50 biscuits , only turn around 25 biscuits . Allow the melted chocolate to cool down for 10 to 15 minutes. Spoon the chocolate on top of the biscuit and wait for the chocolate to half set a bit before lightly placing the top biscuit . Press gently .
Allow Chocolate to set and pack away in a air tight container till ready to serve ...
Tip - Make a strawberry infused Romany cream biscuit by adding Strawberry lindt chocolate
I also adjusted the recipe to make a larger amount of biscuits.
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