Romany cream biscuits

Recipe from: 18 November 2010

Ingredients 15
Servings 40
Time 10 mins

Ingredients

  • 125
    ml
    white sugar
  • 250
    g
    soft butter
  • 60
    ml
    cooking oil
  • 2
    eggs, beaten
  • 125
    ml
    soft brown sugar
  • 5
    ml
    chocolate essence
  • 375
    ml
    fine desiccated coconut
  • 750
    ml
    cake flour, sifted
  • 2.5
    ml
    baking powder
  • 30
    ml
    cocoa powder
  • Chocolate icing:
  • 10
    ml
    soft butter
  • 6
    blocks milk chocolate, melted
  • 375
    ml
    icing sugar, sifted
  • Dash of hot water
 

Method

10 mins
 
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.

 

Read more on: bake  |  dairy
 

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