Romany creams


Ingredients 8
Servings 28
Time

Ingredients

  • 250
    g
    butter
  • 250
    ml
    castor sugar
  • 625
    ml
    coconut
  • 500
    ml
    cake flour
  • 50
    ml
    cocoa
  • 5
    ml
    baking powder
  • pinch salt
  • 50
    g
    chocolate, melted
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a baking sheet with non-stick spray. Beat the butter until light and creamy. Add small quantities of the sugar while beating continuously. Add the coconut and mix well. Sift in the cake flour, cocoa, baking powder and salt and mix well to form a soft dough. Roll teaspoonfuls of the dough into balls and arrange on the baking sheet. Flatten with a fork and bake for 10 minutes or until done. Cool and remove from the baking sheet. Sandwich the cookies together with melted chocolate. Leave until the chocolate has set before storing in airtight containers. Makes 28 biscuits.
 

Read more on: bake  |  fruit
 

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