Name: Romany cream biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 40 servings
Cuisine: Bake
Ingredients: 125 ml white sugar; 250 g butter soft; 60 ml oil; 2 eggs beaten; 125 ml brown sugar soft; 5 ml chocolate essence; 375 ml dessicated coconut; 750 ml flour cake, sifted; 2.5 ml Baking powder; 30 ml cocoa powder; 10 ml butter soft; 6 milk chocolate melted; 375 ml icing sugar sifted; water

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Ingredients (14)

125 ml	white sugar
250 g	butter — soft
60 ml	oil
2	eggs — beaten
125 ml	brown sugar — soft
5 ml	chocolate — essence
375 ml	dessicated coconut
750 ml	flour — cake, sifted
2.5 ml	Baking powder
30 ml	cocoa powder

Chocolate icing:

10 ml	butter — soft
6	milk chocolate — melted
375 ml	icing sugar — sifted
	water

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Method:

Preheat the oven to 180 °C.

Stir the sugar into the butter. Add the remaining ingredients and with
lightly oiled hands make into a dough. Roughly roll out the dough so that it is
not too thin and cut out rounds. Place on a lightly oiled baking sheet and make
impressions on top of each biscuit with a fork dipped in flour. Bake on the
middle shelf of the oven for 6–10 minutes. When done, remove from the oven and
allow to cool on a wire rack.

To make the chocolate icing, combine all the
ingredients and stir well. When the biscuits have cooled completely, paste them
together with the chocolate icing.