Romany Creams
Recipe: #34558
March 21, 2020
Categories: Desserts, Cookies, Dropped, Game/Sports Day, Picnic Potluck, Oven Bake, No Eggs, Vegetarian, Flour, Chocolate, Butter/Margarine, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 30 servings
Ingredients
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 by Step Method
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
No special items needed.
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