What a biscuit! Who can resist the legendary Romany Cream? There are so many variations to this truly South African recipe but this one is super simple and uncomplicated.
250g butter, softened
1 cup white sugar
1 ½ cups desiccated coconut
1 cup cornflakes, crushed
2 cups cake flour
1 tsp baking powder
3 tbsp cocoa powder
A pinch of salt
150g milk or dark chocolate
Preheat the oven to 180°C.
Cream together the butter and sugar until light and fluffy. Add the sifted dry ingredients and crushed cornflakes and mix until you form a soft dough.
Roll tablespoonfuls of the mixture into balls then place on a lined baking tray and flatten them into rounds using the back of a fork.
Scratch the surface of the biscuits with a fork to create a rough texture.
Bake in a preheated oven at 180°C for 10-12 minutes or until firm.
Allow to cool then sandwich the biscuits together using the melted chocolate.
Store in an airtight container for up to 2 weeks.
Pic source: Whats4Chow
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