Name: Romany creams
Prep time: 20 min
Total time: 20 min
Yield: serving
Cuisine: Bake
Ingredients: 250 g butter; 250 ml castor sugar; 325 ml desiccated coconut; 500 ml cake flour; 125 ml cocoa powder; 5 ml Baking powder; salt just a pinch; 80-100 g milk chocolate melted

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Ingredients (8)

250 g	butter
250 ml	castor sugar
325 ml	desiccated coconut
500 ml	cake flour
125 ml	cocoa powder
5 ml	Baking powder
	salt — just a pinch
80-100 g	milk chocolate — melted

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Method:

Preheat the oven to 160°C. Line two baking sheets with
baking paper.

1. Cream the butter and sugar until thick and pale. Add the
coconut and mix.

2. Sift together the flour, cocoa powder, baking powder and
salt and add to the butter mixture. Mix with your hands to form a soft dough –
it will come together slowly so carry on working the mixture until it forms a
ball.

3. Use a 30ml measuring spoon to scoop up the dough and roll
into balls. Arrange on the baking sheets and flatten slightly with the tines of
a fork. Bake for 12-15 minutes or until done. Leave the biscuits to cool
slightly on the baking sheets then transfer to a wire rack to cool
completely.

4. Sandwich the biscuits together with the melted chocolate
and set aside until the chocolate has set. Store in airtight containers.