Romany Creams

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30
Servings

15m
Prep Time

15m
Cook Time

30m
Ready In

Recipe: #34558

March 21, 2020

recipe by:
ImPat

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recipe by:
ImPat

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 30 servings

Metric US

Ingredients

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3 teaspoons unsweetened cocoa powder (Dutch)
60 ml water, boiling
250 grams unsalted butter (at room temperature and chopped)
230 grams caster sugar (superfine)

185 grams desiccated coconut
300 grams plain flour
1 teaspoon baking powder
150 grams milk chocolate (roughly chopped)

Nutritional

Serving Size: 1 (42.1 g)
Calories 159.6
Total Fat - 9.4 g
Saturated Fat - 6.3 g
Cholesterol - 18.5 mg
Sodium - 34 mg
Total Carbohydrate - 18.4 g
Dietary Fiber - 1.7 g
Sugars - 10.2 g
Protein - 1.9 g
Calcium - 27.2 mg
Iron - 0.6 mg
Vitamin C - 0.2 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 180C and line two large baking trays.

Step 2

Combine the cocoa powder and boiling water and set aside.

Step 3

Beat the butter and sugar until pale and creamy and then add the cocoa mixture and beat to combine.

Step 4

Fold in the coconut, then sift together the flour and baking powder, and fold into the mixture until well combined.

Step 5

Roll large teaspoonfuls of the mixture into balls and arrange on the prepared trays.

Step 6

You should end up with around 60 biscuits.

Step 7

Lightly press the tines of a fork on to the top of each ball and bake for 15 minutes or until golden, then allow to cool.

Step 8

Melt the chocolate in the microwave or over a double boiler until just melted and still thick and using the melted chocolate to sandwich the flat sides of the cookies together.

Tips & Variations

No special items needed.

Tags : Desserts Cookies Dropped

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