Romeo Creams

Recipe from: 3/2/1989 12:00:00 AM
Ingredients 9
Servings 34
Time

Ingredients

  • 250
    g
    margarine
  • 210
    g
    castor sugar
  • 240
    g
    cake flour
  • 60
    g
    cocoa
  • 5
    ml
    baking powder
  • 1
    ml
    salt
  • 125
    ml
    boiling water
  • 160
    g
    coconut
  • 200
    g
    chocolate
 

Method

 
Cream the margarine and sugar until light and creamy. Sift the dry ingredients together and add to the margarine mixture, alternating with the boiling water. Mix well. Add the coconut and mix well. Grease or spray the glass platter of the microwave oven with non-stick spray. Drop teaspoonfuls of the batter onto the glass platter. Nine biscuits will take 2 1/2 minutes to cook on 100 per cent power. Allow the biscuits to cool slightly on the glass platter before removing them carefully with an egg slice. Place on a wire rack and allow to cool completely. Melt the chocolate for about 2 minutes on 100 per cent power. Remove from the oven, stir well and cool slightly. Stick the biscuits together in pairs with the melted chocolate.
 

Read more on: fruit  |  microwave
 

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